Neck Roast with Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork neck, on the bone
- 3 tablespoon mustard
- salt
- Black pepper
- 2 onion (s), roughly chopped
- 2 tablespoon olive oil
- 2 cloves garlic
- 1 packet soup vegetables, fresh
Also:
- 1 kg potato (s), floury cooking
- 1 pack crème fraîche
- 1 clove garlic
- some milk, hot
- salt
- Black pepper
- 1 sprig thyme
- 1 handful cheese (Gouda), grated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C.
- Wash the meat, pat dry, rub well with salt and pepper. Mix the mustard, pepper, a little salt, the onions, olive oil and the chopped garlic clove into a marinade and rub the meat all around.
- Then sear the meat in a hot pan with a little oil.
- Wash the soup vegetables, chop them roughly and place in a greased, deep baking sheet or oven dish. Place the meat on top and roast in the oven for 1 hour. Due to the marinade, the meat has no loss of liquid, so that it is as juicy, tender and pink afterwards as with the low-cooking method.
- Then let the meat rest for a few minutes and remove the bone with a sharp knife.
- For the sauce, bring the roasted vegetables to the boil again vigorously with the roasting set in the pan and the liquid from the oven dish, add some water if necessary and brush everything through a kitchen sieve. If not creamy enough, bind with a little flour butter and season with salt and pepper if necessary.
- Mashed potatoes:
- Cook the quartered, thinly sliced potatoes with a little salt until cooked. Then strain the water and add the crème fraîche, garlic, salt, pepper and the thyme leaves. Pound roughly and mix with the hot milk and cheese to form a compact puree.
- A mixed salad goes well with this.
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