John Myers
Layered Roast with Beer Sauce
The perfect layered roast with beer sauce recipe with a picture and simple step-by-step instructions.
- 2 kg Thrown pork neck
- 1 bunch Marjoram
- 2 tbsp Ground caraway
- Salt pepper
- 8 Onions
- 2 Carrots
- 300 ml Wheat beer
- 300 ml Sauce binders
- Sugar
- Kitchen twine
- Aluminum foil
- For the seasoning mix, wash and finely chop the marjoram.
- Mix with 3 tablespoons of salt, 1 tablespoon of pepper and caraway seeds.
- Wash the meat, pat dry and cut across into approx. 1 cm thick slices. (Has the butcher already made me)
- Peel the onions, cut 6 onions into thin rings.
- Peel and wash the carrots and cut into large pieces.
- Sear the onion rings in a pan in a little oil, remove them and let them cool.
- Cut two ribbons approx. 80 cm long and three ribbons approx. 60 cm from the kitchen thread.
- Place the long ribbons lengthways and the short ribbons diagonally in a box shape and let them protrude evenly over the edge.
- Layer the meat slices, slightly overlapping, alternating with onion rings in the pan.
- Sprinkle each layer of meat with the seasoning mixture.
- Tie the meat tightly in shape with kitchen twine.
- Turn the roast into a dripping pan or casserole dish.
- Spread the onion pieces and carrots around the meat.
- Fry in a preheated oven at 150 ° for approx. 2 1/2 to 3 hours.
- Halfway through the cooking time, pour in about 1/2 l of hot water.
- Remove the meat, wrap in foil and let rest for 10 minutes.
- Deglaze the roast with beer, dissolve, pour through a sieve into a saucepan and bring to the boil.
- Possibly. Thicken with a little sauce thickener.
- Season the sauce with salt, pepper and a pinch of sugar.
- Cut the meat into slices, serve warm or cold.
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