Summary

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

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Instructions

1. 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.
2. 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.
3. We also eat baguette (the children noodles) and a salad with yoghurt dressing.