Kasseler neck in sour cream sauce

Ingredients for 4 servings:

• 1 ½ kg Kasseler neck with bone
• 2 cups of sour cream (200 g each)
• 1 large onion(s)
• 2 garlic cloves
• 500 ml vegetable stock
• 80 g flour butter (beurre manié)
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Brown the smoked pork neck in a pan in a little oil on all sides until browned and roasted. Remove and set aside. For the beurre manié, knead equal parts of the butter and flour into a smooth dough. Form the dough into balls and refrigerate until ready to use. Peel and dice the onion and garlic. First, fry the onions in the remaining fat until lightly browned. Then add the garlic and fry for a few seconds. Deglaze everything with the vegetable stock. Add the sour cream and stir briefly. Add the neck and simmer over very low heat for about 2-3 hours. Turn the neck every 30 minutes. After this time, the meat should be tender as butter. Remove the meat from the pan, remove from the bone, and slice. Thicken the sauce with the flour and butter until it reaches the desired consistency.