John Myers
Neck Roast in Roman Pot
The perfect neck roast in roman pot recipe with a picture and simple step-by-step instructions.
- 900 g Neck roast o. Kn.
- 2 tablespoon Dijon mustard
- 2 teaspoon Roasted caraway **
- 40 g Clarified butter
- 1 medium sized Carrot
- 1 medium sized Fresh root parsley
- 1 small Leek
- 1 half Onion
- 1 tablespoon Tomato paste
- 250 ml Cellar beer
- Preliminary work: soak the römertopf in cold water for 30 minutes; Brush the roast all over with mustard and sprinkle with caraway seeds; Clean and chop the carrot, root parsley, leek and half an onion.
- Preparation: heat the clarified butter in a pan and if bubbles immediately form on a wooden spoon held in it, the ideal heat for searing meat has been reached. Put the prepared neck piece in it and fry it until golden brown all around, then lift it out of the pan and roast the vegetables in the pan until they too have turned some color.
- Finally, sweat the tomato paste for about a minute, deglaze with the beer and pour the entire contents of the pan into the Römertopf. Add the seared neck piece, close the Römi and place in the COLD oven on the lowest rail.
- Set a temperature of 220 degrees and leave the dish to its own for a good 2 hours. Then remove the lid and let it sizzle for another 10 minutes.
- Pour the bratsud into a small saucepan and puree with the hand blender – this is how the bratsud with the vegetables and the beer turns into a delicately hearty sauce, which can be extended with a little broth if necessary, because it is very tasty and is well spicy.
- I served the neck roast today with green beans and french fries.
- ** I roasted the caraway according to the tip of “Waltl”
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