Turnip Stew with Pork Neck
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: 4) |
Ingredients
- 500 g pork neck, cut into cubes
- 500 g turnip (s), diced
- 500 g potato (s), diced
- 500 g carrot (s), diced
- 2 onion (s), roughly diced
- 2 bay leaves
- 5 juniper berries
- salt and pepper
- Marjoram, dried
- 1 liter meat broth, made from cubes or cooked yourself
- 2 tablespoon butter
Print Recipe
Pin Recipe Instructions
- Put the meat with the vegetables in the soaked Römertopf. Season with salt, pepper and marjoram and add the bay leaves and juniper berries. Now pour in the hot meat stock, close the saucepan and place in the cold oven. Cook at 200 degrees top and bottom heat for 2 hours. Before serving, check to see if you still need to add seasoning and add the butter to the stew and let it melt.
- Remove the bay leaves and juniper berries if possible.
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