Steinbachtaler Comb Piece
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the meat:
- 6 slices pork neck, approx. 2 - 3 cm thick, approx. 150 - 200 g per slice
- Salt and pepper as well as paprika powder, or steak seasoning
- some flour
- some oil for frying
For the sauce:
- 1 kg onion (s), peeled and weighed
- 50 g butter
- 20 g flour
- 40 g tomato paste
- 250 ml red wine, drier
- 500 ml meat stock
- 1 ½ teaspoon salt
- 1 teaspoon pepper, black, ground
- 5 teaspoons paprika powder, noble sweet
- 0.5 teaspoon ½ caraway powder
- 30 ml soy sauce
- 20 ml maple syrup
Print Recipe
Pin Recipe Instructions
- Water the Roman pot according to the instructions. Rub the neck steaks with salt, pepper and paprika powder or with steak seasoning. Turn the meat in flour and fry in oil on both sides, remove from the pan and set aside. Peel the onions, cut in half and cut into strips.
- Melt the butter and sweat the flour in it, stirring constantly. Add the tomato paste and sauté over a medium heat for 2 minutes, stirring constantly so that nothing burns. Now pour in the red wine and let it reduce for 3 minutes over high heat. Add the meat stock, bring to the boil and season with salt, pepper, paprika, caraway seeds, soy sauce and maple syrup. Add the onions to the sauce and simmer for 10 minutes.
- Put some of the onions in the Römertopf. Place 3 neck steaks on top, cover with onions, add the remaining 3 steaks and cover with the remaining onions. Put the lid on and put the Römertopf in the cold oven. Set the temperature to 200 degrees upper and lower heat and after reaching the temperature, cook the meat for 2 hours.
- Take the pot out of the oven and serve the neck steaks with the onion sauce. We had croquettes with it.
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