Summary

Ingredients

• 1 ½ kg pork neck
• 1 onion (s)
• 1 bunch soup greens
• 1 clove garlic
• 1 tablespoon tomato paste
• pepper
• salt
• Paprika powder, noble sweet
• 1 bay leaf
• 1 sprig thyme
• 1 tablespoon clarified butter
• 1 teaspoon cornstarch
• 500 ml red wine
• 250 ml meat stock

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Instructions

1. Season the pork neck well on all sides with pepper, salt and paprika.
2. Heat the clarified butter in a casserole and sear the roast on all sides.
3. Clean the vegetables, onions and garlic and cut into large cubes, add to the saucepan and fry. Add the tomato paste and fry briefly. Then gradually deglaze with red wine and meat stock. Add the bay leaf and thyme. Let the roast stew over a low heat with the lid closed for about 1.5 hours.
4. Remove the roast and strain the sauce through a sieve. Thicken the sauce with cornstarch as desired and bring to the boil again.
5. We always eat the carrots from the stewed vegetables, and you can let off steam with side dishes according to your taste.