Summary

Ingredients

• 750 g pork neck
• 500 g potato (s)
• 500 g onion (s)
• 1 bunch parsley
• liter ⅛ meat broth, hot
• liter ⅛ milk
• 250 g cream quark
• 1 teaspoon caraway seeds
• 1 teaspoon cornstarch
• salt
• Pepper, black
• Butter for the mold

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Instructions

1. Peel and roughly chop the onions. Cut the meat into 2 cm pieces. Peel and slice the potatoes. Wash and roughly chop the parsley.
2. Grease a tall ovenproof dish (with a lid) with butter. Put the onions first, then the meat and finally the potatoes in layers in the pan. Salt and pepper. Sprinkle the parsley on top and pour in the meat broth. Simmer over low heat in the covered roaster for about 1 1/2 hours, do not stir.
3. Preheat the oven to 220 ° C.
4. Mix the quark with the milk, caraway seeds and starch. Then place on the Dobsche, put the pan in the oven and bake the Dobsche until golden brown.
5. A salad and a good beer go well with it.