Summary

Ingredients

• 2 glasses beer, large, draft beer
• 500 ml meat stock
• 2 ½ kg pork neck, on the bone
• 1 carrot (s)
• 2 onions)
• 1 leek
• 1 celeriac
• 3 root / s parsley
• 2 tablespoon tomato paste
• 500 ml wine, red, dry
• 4 pepper - grains, black
• 2 bay leaves
• 2 sprigs thyme
• some butter, cold
• salt and pepper

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Instructions

1. Season the neck of pork, which has been soaked in beer for about 6 hours or overnight, with salt and freshly ground pepper. Fry all over in hot oil in a roasting pan, remove and set aside. Clean and chop the leek, carrots, celery and parsley roots. Chop the parsley root greens as well. Roast the bones and vegetables in the roasting place on the pork neck until brown. Add the tomato paste and tomatoes and roast. Deglaze with the red wine. Add a little salt, the peppercorns, the bay leaves and the thyme. Pour in the meat stock and beer and bring to the boil. Put the pork neck in. Cook in a preheated oven at 200 degrees for about 45 minutes. Pour liquid over and over again. Take the roast out of the roasting pan, remove the cooking liquid and pour it through a fine sieve, season with salt and pepper, thicken with a little starch or flakes of butter.
2. In addition, green dumplings from the Vogtland region and sauerkraut.