Mixed roast

Ingredients for 6 servings:

• some oil
• 600 g pork (neck or shoulder)
• 600 g beef, for braising
• 1 onion(s)
• 1 carrot(s)
• 1 piece(s) celeriac (or a few stalks of celery)
• some lovage
• 2 tsp cornstarch, or flour to thicken the sauce (approx.)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 3 hours

our family recipe

Remove the meat from the refrigerator early. Heat oil in a casserole dish, season with salt and pepper, and sear until very brown on all sides. Reduce the heat slightly (to medium) and add a little water. Cover halfway and let the water simmer. Add a little more water at a time until completely absorbed, turning the roast a few times. Chop the vegetables and after about an hour add them to the meat and sear; this takes another 30 minutes. Then add water, depending on the desired amount of sauce; the meat can be covered by about 2/3. If you like, add a sprig of lovage to the pot. Cover and simmer for another hour. Remove the meat and keep warm. Now either pour the sauce through a sieve, thicken with cornstarch or flour, and simmer thoroughly again, seasoning with salt and pepper. Alternatively, puree the vegetables with a hand blender and thicken only slightly if necessary; depending on the amount of vegetables, this may not be necessary. Season with salt and pepper. Slice the meat and serve with the sauce. Swabians like a lot of sauce, so have a separate sauce bowl ready.