Coachman roast

For 8 people
  • 2 kg pork neck roast
  • 100 g onions
  • 150 g Carrots
  • 2 EL Oil
  • Salt
  • 2 bay leaves
  • 4 Juniper berries
  • 8 Peppercorns
  • 2 (0.33 l each) Bottles of malt beer
  • 1 (approx. 1.75 kg) Head of savoy cabbage
  • 100 g smoked bacon
  • pepper
  • grated nutmeg
  • Parsley and tomato
150 minutes
light
1.
Wash the meat and pat dry. Peel and roughly dice onions. Carrotspeel, wash and cut into pieces. Heat the oil in a roasting pan. Fry the meat vigorously on each side, season with salt. Add the onions and carrots, also fry briefly. Add bay leaves, juniper berries and peppercorns. Deglaze with 1 bottle of malt beer and 200 ml of water. Cover and braise for about 2 hours. After 1 hour, add the rest of the malt beer. In the meantime, clean and quarter the savoy cabbage, cut out the stalk. Cut the cabbage into fine strips and wash. Blanch in boiling salted water for about 10 minutes, then drain. Cut the bacon into small cubes. Let out crispy just before serving. Toss the savoy cabbage in the bacon. Approx. Add 1/8 liter of meat stock, season with salt, pepper and nutmeg. Remove the roast from the roaster. Puree the rest of the meat stock, season to taste. Garnish everything with parsley and tomatoes on a plate. Parsley potatoes go well with it
1 person approx:
  • 680 kcal
  • 2850 kJ
  • 52 g protein
  • 46 g fat
  • 13 g carbohydrates

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