Layered roast with beer sauce

Ingredients for 10 servings:

• 3 ½ kg pork neck, boned, lean
• 10 onions
• 2 carrots
• 500 ml wheat beer (light wheat beer)
• 1 bunch marjoram
• 2 tbsp caraway powder
• 2 tbsp cornstarch
• salt and pepper
• Sugar

Instructions

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

meat dish

You’ll need kitchen string to tie the roast. For the seasoning, wash the marjoram, finely chop it, and mix it with 3 tablespoons of salt, 1 tablespoon of pepper, and the caraway seeds. Wash the meat, pat dry, and cut into 1 cm thick slices. Peel the onions. Cut 8 onions into thin rings and 2 into chunks. Peel the carrots and chop them roughly. Cut two pieces of kitchen string, each about 1 meter long, and four pieces about 60 cm long. Place the long pieces lengthwise and the short pieces crosswise in a loaf pan, allowing each to extend evenly over the edge. Layer the meat slices in the pan, slightly overlapping, alternating with onion rings. Sprinkle each layer of meat with the seasoning. Tie the meat tightly with kitchen string. Turn the roast out onto the roasting pan. Arrange the onion pieces and carrots around the meat. Roast everything in a preheated oven at 175 °C (350 °F) for about 3 hours. Halfway through the cooking time, add about 1/2 liter of hot water. Remove the meat, wrap it in foil, and let it rest for about 10 minutes. Deglaze the pan with beer, loosen the drippings, pour through a sieve into a saucepan, and bring to a boil. Stir the cornstarch with 3 tablespoons of water until smooth. Use this to thicken the stock. Season the sauce with salt, pepper, and sugar. Slice the meat and serve warm or cold. Serve with the sauce.