Neck Roast in Brandy and Cream Sauce

Summary

Ingredients

• 1.4 kg pork neck
• 150 ml cream
• 80 ml brandy
• 1 onion (s)
• 1 clove garlic
• 100 g carrot (s)
• 100 g celery
• mustard
• Sea salt, coarse
• pepper
• rosemary
• thyme
• Sauce thickener, brown
• 250 ml water

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Instructions

1. Sear the neck roast on all sides. Then pepper all around, rub with paprika powder, salt and rub with mustard. Place the rosemary and thyme on top.
2. Peel the carrots, onions and celery and cut into cubes. Place the vegetables around the meat and either cook in the casserole on medium level for about 45 minutes, or in the roasting tube in the oven at about 180 degrees for 40 minutes. When the meat is cooked in the Dutch oven, add about 250 ml of water.
3. When the roast is done, strain the juices through a sieve and set aside.
4. Chop the garlic clove and sweat in a little fat. Deglaze early with the brandy and add the gravy. Thicken the sauce with sauce thickener. Turn down the temperature and add the cream. Season to taste with rosemary and thyme.
5. The sweet potato puree from my recipes goes well with it.