Neck roast with mashed potatoes

Ingredients for 4 servings:

• 1 kg pork neck, with bone
• 3 tbsp mustard
• Salt
• black pepper
• 2 onions, coarsely chopped
• 2 tbsp olive oil
• 2 cloves garlic
• 1 pack of soup vegetables, fresh
• 1 kg potatoes, floury
• 1 pack of crème fraîche
• 1 clove(s) garlic
• some milk, hot
• Salt
• black pepper
• 1 sprig(s) of thyme
• 1 handful of cheese (Gouda), grated

Instructions

Working time approx. 45 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Classics from the Czech Republic

Preheat oven to 180°C. Wash the meat, pat dry, and rub well with salt and pepper. Mix together a marinade of mustard, pepper, a little salt, the onions, olive oil, and the chopped garlic clove and rub it all over the meat. Then sear the meat in a hot pan with a little oil. Wash the soup vegetables, roughly chop them, and place them in a greased, deep baking tray or ovenproof dish. Place the meat on top and roast in the oven for 1 hour. The marinade prevents the meat from losing any liquid, so it will be as juicy, tender, and pink as it would be with the slow-cooking method. Then let the meat rest for a few minutes and remove the bones with a sharp knife. For the sauce, bring the roasted vegetables to a boil again in the pan with the drippings from the pan and the liquid from the ovenproof dish. Add a little water if necessary and strain everything through a sieve. If it’s not quite creamy enough, thicken with a little butter and season with salt and pepper, if desired. Mashed potatoes: Cook the quartered, thinly sliced ​​potatoes with a little salt until tender. Then strain the water and add the crème fraîche, garlic, salt, pepper, and thyme leaves. Roughly mash and mix with the hot milk and cheese to form a compact puree. Serve with a mixed salad.