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Neck roast in tarragon and tomato sauce

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Ingredients for 6 servings:

  • 2 kg pork neck
  • Clarified butter
  • 3 sprigs tarragon
  • 3 tbsp tarragon, dried
  • 5 onions
  • 10 tomatoes
  • 250 ml white wine or broth
  • salt and pepper
  • 1 tbsp mustard
  • some sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the pork neck well on all sides with salt and pepper. Sprinkle with dried tarragon. Add the quartered onions and tomatoes and 3 sprigs of tarragon and sauté. Pour in the wine and simmer over medium heat with the lid on for about 2 hours. Then strain the sauce and let it boil briefly. Mix the mustard and the torn and finely chopped tarragon together and add it to the sauce. Season with salt, pepper, and a little sugar. We serve it with baguette (the kids had pasta) and a salad with yogurt dressing.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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