Neck Roast in Tarragon – Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg pork neck
- Clarified butter
- 3 stalk / s tarragon
- 3 tablespoon tarragon, dried
- 5 onion (s)
- 10 tomato (s)
- 250 ml white wine or broth
- salt and pepper
- 1 tablespoon mustard
- some sugar
Print Recipe
Pin Recipe Instructions
- Sear the pork neck well all over with salt and pepper. Sprinkle with the dried tarragon. Add quartered onions and tomatoes and 3 stalks of tarragon and sauté. Pour in the wine and simmer for almost 2 hours over medium heat with the saucepan closed.
- Then strain the sauce, let it boil briefly. Mix together the mustard, the torn tarragon and the finely chopped tarragon and add to the sauce, season with salt, pepper and a little sugar.
- We also eat baguette (the children noodles) and a salad with yoghurt dressing.
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