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East Frisian Sniertjebraa

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Ingredients for 4 servings:

  • 1 kg pork (neck roast, shoulder roast, ham roast and ribs)
  • 50 g lard
  • 6 tbsp cream
  • 3 large onions
  • 2 carrots
  • salt and pepper
  • Mustard seeds
  • 2 tbsp flour
  • 2 bay leaves

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

The meat is cut into portions, rubbed with salt and pepper, and seared on all sides in hot fat. Then add the bay leaves and mustard seeds, deglaze with water, and simmer for about 30 minutes. Then add the onions and carrots to the meat and simmer for another 50 minutes. When the meat is cooked, remove it from the roasting pan. Strain the sauce, thicken with the flour and cream, and season with salt and pepper. Serve with boiled potatoes, red cabbage, beets, pickled pumpkin (sweet/sour), and cucumbers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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