John Myers
Meat: Roast Neck from Roman Pot
The perfect meat: roast neck from roman pot recipe with a picture and simple step-by-step instructions.
- 500 g Pork neck – roast
- 1 tablespoon Mustard medium hot
- 1 teaspoon Black pepper from the mill
- 3 piece Fresh onions
- 2 piece Garlic cloves
- 0,5 piece Yellow peppers
- 1 piece Carrot
- 3 piece Vine tomatoes
- 0,5 teaspoon Salt
- Fresh herbs – here rosemary, maggi herb, oregano, thyme, olive herb
- Water the Roman pot in good time.
- Pepper the meat on all sides and brush with mustard.
- Peel the onion, garlic and carrot. Cut the onions into large pieces, the garlic into small slices and the carrot into half slices. Dice the peppers and tomatoes as well.
- Preheat the pipe to 200 degrees.
- Put all the vegetables in the römertopf and sprinkle with salt.
- Now place the meat on the vegetables, put the herbs on the meat, close the lid and cook for about 1.5 hours.
- Remove the lid for the last twenty minutes. Then cut the meat into slices and keep warm in the oven on the vegetables until serving.
- Further seasoning is actually not necessary. The mustard and herbs make the gravy tasty enough.
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