Coachman roast in beer sauce

For 8 people
  • 2-2.5 kg Pork neck
  • Salt, pepper, nutmeg
  • 2 Onions
  • 2 Carrots
  • 2 EL clarified butter
  • 2 bay leaves
  • 4 Juniper berries
  • 6-8 Peppercorns
  • 2 (0.33 l each) Fl. Malt beer
  • 1 (approx. 1, 5 kg) Savoy cabbage
  • 100 g smoked
  • dur grown bacon
  • Parsley and tomato
150 minutes
light
1.
meat wash and pat dry. Rub with salt and pepper. Peel, wash and roughly dice onions and carrots
2.
Heat clarified butter in a large roaster. Fry the meat vigorously all around. Fry the onions and carrots briefly. Laurel, juniper and peppercornsadd. Deglaze with 1/4 l water and 1 bottle of beer. Bring everything to the boil and stew covered for approx. 2 hours. After 1 hour, gradually pour in the remaining beer
3.
Clean and wash the savoy cabbage and cut into strips. Cover and cook in a little salted water for 5-8 minutes. Dice the bacon and leave it crispy. Drain the savoy cabbage
4.
and swirl in it
5.
Remove the roast, remove the bones. Add 1/8 l roast stock to the savoy cabbage, season to taste. Puree the rest of the stock, season to taste. Serve everything. Garnish with parsley and tomato. Parsley potatoes go well with it
6.
Drink: cold beer, e.g. B. Alt
1 person approx:
  • 580 kcal
  • 2430 kJ
  • 57 g protein
  • 28 g fat
  • 12 g carbohydrates

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