Contents
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Ingredients
the meat parts
- 1250 g Pork neck
- 1 good kg Schäufele
The vegetables to go with it
- 3 size Carrots
- 5 middle Onions
- 2 thickness Garlic cloves
- 1 thick slice Fresh ginger
- 1 Chilli pepper Carrot Pepper
- 1 small Clove
- 1 Half liter Self-Made Meatsoup
- 1 bottle Malt beer with sugar (malt drink)
- 1 teel. Food starch
- Add water to stir until smooth
garnish
- 2 Packs Dumpling dough
- 2 Discs White-Red the abundance of dumplings
- Salt pepper
Instructions
Preparation of the meat
- Season the meat, I rub it well with salt and pepper from the mill. I preheat the oven to 220 °, the wire rack is on the bottom rail. I like to add a large roasting pan, in which I put a grid (if there is one). On top I put the meat, I put the shovel with the rind facing down (here the rind can become soft, because then it is easier to cut.)
- So, now distribute the cleaned vegetables all around and pour on the broth. Into the pipe. For about 30 minutes. During this time I cut the white bread cubes, melt butter in the pan and fry them until golden yellow. Finished . Can aside.
- Now the 30 minutes are over, the shovel can be turned and scratched crosswise (rind) Back in the roaster, I now switch the temperature down to 160-170 ° Now the roast can slowly become crispy and cooked. I pour the malt beer over the roast every now and then until everything is used up.
- The dumpling water can be added. I only add the salt when it boils, and a bit of cornstarch with it so the dumplings don't boil off. When the water boils the dumplings in s water and then just let them steep.
the sauce
- The meat is now ready, take it out and keep it warm. Drive the sauce with the vegetables through a pointed sieve. Collect the stock in an extra saucepan and reduce a little. Thicken with cornstarch, season to taste again. Cut the meat into slices, serve. Done, enjoy your meal
- The side dish here is kohlrabi, beetroot and cod cabbage