Brewmaster pan with neck steaks and lots of onions

Ingredients for 6 servings:

• 1 ¼ kg pork neck
• 200 g bacon
• 3 onions
• 2 garlic cloves
• 1 tsp marjoram, shredded
• 1 tsp rosemary
• 1 tsp lovage
• 2 tbsp rub to taste
• e.g. salt and pepper
• 2 bottles of beer (0.33 liters each)
• 2 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Result is similar to ash roast

Cut the room-temperature meat into 2 cm thick slices and rub with the rub. Set aside. Quarter the onions, chop the garlic, and cut the bacon into strips. Heat a heavy-based frying pan, heat the oil, and fry the meat slices until nicely browned on both sides, then remove from the pan. Fry the bacon in the same fat. When it’s almost cooked through and starting to brown, add the onions and fry well. Finally, add the garlic to the pan. Season with salt and pepper, and add the herbs. Return the meat to the pan and deglaze with the beer. Add any juices from the reserved meat to the pan. Simmer over low to medium heat until the liquid has reduced to a small amount and the onions have softened. Season again briefly to taste. Tastes wonderful on bread rolls or with fried potatoes. But our favorite is mashed potatoes.