Juicy beer meat with caramelized apples

Ingredients for 4 servings:

• 1 ½ kg pork neck
• 3 large onions
• 2 large carrots
• ½ celeriac
• 2 garlic cloves
• 3 tbsp clarified butter
• 1 tbsp flour
• 1 tbsp mustard, medium hot
• 500 ml beer
• 400 ml meat broth, strong
• 2 apples
• 1 tbsp butter
• 2 tbsp sugar
• salt and pepper
• Paprika powder
• Caraway seeds
• marjoram
• Parsley
• 8 bread dumplings or potato dumplings as a side dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Peel and trim the onions, carrots, and celery and cut into 1 cm cubes. Peel and finely chop the garlic. Rinse the meat with cold water, pat dry, and cut into 3 x 3 cm cubes. Heat the clarified butter in a large pot and brown the meat in batches, then set aside. Roast the vegetables and garlic in the frying fat until lightly browned. Season everything with salt, pepper, paprika, caraway, marjoram, and mustard and stir well. Sprinkle with flour and deglaze with the beer. Add the stock, cover, and braise the meat over medium heat for 90 minutes. Meanwhile, wash the apples, halve them, core them, and thinly slice them. Heat the butter in a large pan, melt the sugar, and then caramelize the apple slices on both sides. Prepare the dumplings according to the package instructions. Pour the beer meat into deep plates, add one or two dumplings, arrange a few apple slices on top, and garnish with parsley. 715 kcal per serving