John Myers
Ingredients for 6 servings:
- 1 ½ kg pork neck, boned
- ¼ liter of beer
- 2 onions
- 1 stalk(s) leek
- ¼ celery root
- 4 carrots
- 2 bell peppers, red and green
- 4 tomatoes
- 500 g mushrooms
- Paprika powder, sweet
- salt and pepper
- Fondor
- Caraway powder
- Maggi
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes
Neck roast with vegetables
The night before, roll the meat in paprika powder so that it is evenly coated all over. Mix all the other “dry” spices together in a small bowl and season the roast evenly, pressing them down. Clean the vegetables, cut them into 2-3 cm pieces, and coat them with a few drops of Maggi. In a roasting pan, make a dense bed out of about half of the vegetables and place the raw roast on top. Wrap the meat tightly with the remaining vegetables and carefully pour the beer over them. Cover tightly all around, including the sides, with a large piece of aluminum foil. Let it sit for 24 hours. The next day, bake for 3 hours at 200 degrees Celsius (preheated) with the lid closed. Do not turn. Very spicy and tender. Side dishes: various types of bread or potato salad, with the juices and the vegetables. In the original recipe, which was told to my mother about 30 years ago, the whole thing is made in a goose roasting pan and the bed of vegetables is prepared on a layer of aluminum foil, which is then placed in the goose roasting pan with the roast in a package that is sealed as tightly as possible.
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