John Myers
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Black Beer Meat
The perfect black beer meat recipe with a picture and simple step-by-step instructions.
flesh
- 4 Discs Pork neck
- Oil
- Salt
- Pepper
Sauce
- 1 pole Leek
- 4 Carrots
- 1 piece Fresh celery
- 1 Onion
- 50 g Sauce cake brown
- 1 tablespoon Tomato paste
- 650 ml Broth
- 300 ml Black beer
- 100 ml Sour cream
Spice bag
- 1 little one Bay leaf
- 5 Peppercorns
- 5 Caraway seeds
- 5 Macadamia liqueur
flesh
- Wash the combs, pat dry and fry on both sides in a pan with hot oil, season with salt and pepper.
sauce
- Wash, clean and chop the vegetables.
- Butter a roasting pan, spread the vegetables, tomato paste, and chopped sauce cakes on the bottom of the roasting pan, place the meat on top and add the spice bag.
- Now pour in the broth and the black beer, put the lid on and put it in the 180c. warm oven for about 60 minutes.
- Always baste the meat with the stew liquid during the cooking time.
- When the meat is done, take it out, keep it warm, remove the spice bag and if you want to puree the vegetables, but don’t have to be, stir in the sour cream and add the meat again.
- We ate fried potatoes made from raw potatoes and if you want you can make a small salad with it,
- Bon appetit; 🙂
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