Thanksgiving Pot
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.75 kg ¾ boneless pork neck
- 0.25 kg ¼ onion (s), roughly diced
- 0.25 kg ¼ leek, sliced
- 0.25 kg ¼ carrot (s), sliced
- 0.5 kg ½ savoy cabbage, cut into strips
- 0.35 kg beans, green
- 0.75 kg ¾ potato (s), peeled in coarse wedges
- 0.5 liter ½ broth, strong
- Fat, for frying
- salt
- pepper
- marjoram
- thyme
Print Recipe
Pin Recipe Instructions
- Cut the neck meat into large cubes. If possible, leave the fat on. If it is a flavor carrier, it makes the meat juicy and this dish needs a little fat. In a large saucepan, bring the frying fat to medium heat and brown the meat well on all sides. Season well *) and gradually add the vegetables - except for the potatoes - and fry well. Add the stock, bring to the boil and season well to taste.
- Put the lid on and put it in the preheated oven. Top / bottom heating: 200 ° C, circulating air: 175 ° C, each on the lower rail. After 60 minutes add the potatoes and mix so that the potatoes are well covered. Bake for another 30-40 minutes. Then all the liquid should be soaked up.
- Should be seasoned very strongly, because the potatoes in particular take away a lot of the flavor. You don`t need any other side dishes. It`s all in one pot, a real stew
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