Bavarian roast pork with beer sauce

Ingredients for 4 servings:

• 1 ½ kg pork neck
• 250 g pork bones
• 1 tbsp caraway seeds
• 2 onions
• 1 carrot(s)
• 100 g celeriac
• 1 stalk(s) leek
• Salt
• pepper, black
• Beer, dark
• Meat broth
• Clarified butter, for frying
• Sauce thickener

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Season the meat and bones with salt, pepper, and caraway seeds. Preheat the oven to 250 degrees C. Cut the onions into eighths, wash the carrot, leek, and celeriac, and dice them. Brown the meat and bones in a pan in hot clarified butter on all sides. Remove the meat and bones and add about 1/4 l of meat broth to the pan. Use a spatula to carefully loosen the browned bits from the bottom of the pan. Transfer the meat and bones to a larger roasting pan and pour the meat broth and any remaining meat residue over the meat. Add the chopped vegetables. Place the roast in the preheated oven and roast for about 1 1/2 – 2 hours at 250 degrees C (be careful, every oven is different). Baste with dark beer frequently. Remove the roast from the oven, cut the meat into 1 1/2 cm thick slices, and arrange on a plate. Strain the gravy into a saucepan. Season with salt, pepper, and meat broth. Thicken the sauce with a sauce thickener and serve with the meat. Potato or bread dumplings are best served with this dish.