John Myers
Comb Roast – Braised
The perfect comb roast – braised recipe with a picture and simple step-by-step instructions.
- 1000 g Pork neck
- Salt and pepper
- 2 Garlic cloves chopped
- 2 tablespoon Olive oil for frying
- 1 size Onion
- 1 tablespoon Smoked Bacon Cubes **
- 1 packet Soup vegetables
- 1 tablespoon Tomato paste
- 2 chopped Lovage branches
- 2 teaspoon Herbs of Provence
- 100 ml White wine
- 300 ml Meatsoup
- Wash the meat with cold water and pat dry again thoroughly; Peel and chop the onion and soup vegetables. Rub the meat vigorously with salt and pepper and sprinkle with the chopped garlic.
- Heat the oil in a roasting pan and fry the meat until golden brown all over, while sizzling the onion cubes and the bacon cubes ** along the edge. When everything has taken on the desired color, add the soup vegetables and roast them too. Finally, fold the tomato paste, lovage and the herbs of Provence (crumbled between the balls of your hands) into the onion and vegetable mixture and deglaze with wine and broth.
- Cover with the lid and let simmer for about 120 minutes. Then lift the roast out of the stock and keep it warm until the sauce is ready. To do this, puree the stew with a hand blender, season to taste again and serve the sauce with the sliced meat.
- Serve with potato dumplings and a cucumber salad.
- ** I like to sear a couple of smoked bacon cubes, this gives the sauce a fine flavor.
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