Roast pork neck in red wine sauce

Ingredients for 4 servings:

• 1 ½ kg pork neck
• 1 onion(s)
• 1 bunch of soup vegetables
• 1 clove(s) garlic
• 1 tbsp tomato paste
• pepper
• Salt
• Paprika powder, sweet
• 1 bay leaf
• 1 sprig(s) of thyme
• 1 tbsp clarified butter
• 1 tsp cornstarch
• 500 ml red wine
• 250 ml gravy

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Season the pork neck generously on all sides with pepper, salt, and paprika. Heat the clarified butter in a casserole dish and sear the roast on all sides. Clean and roughly dice the vegetables, onion, and garlic, add them to the dish, and sear. Add the tomato paste and sear briefly. Then gradually deglaze with red wine and meat juices. Add the bay leaf and thyme. Let the roast simmer over low heat with the lid closed for about 1.5 hours. Remove the roast and strain the sauce through a sieve. Thicken the sauce with cornstarch, if desired, and bring back to a boil. We always eat the carrots from the braised vegetables with the meat, but you can also add other side dishes to suit your taste.