John Myers
Contents
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Ingredients
For the meat
- 1,2 kilogram Pork neck
- Salt to taste
- Black pepper from the mill to taste
- 2 large Chopped onions
- 1 piece Quartered tomato
- 1 piece Garlic clove chopped
- 1 tablespoon Butter
- 500 Milliliters Water
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
For the Brussels sprouts
- 1 kilogram Brussels sprouts fresh
- 1 piece Fresh onion
- Salt to taste
- Water until the Brussels sprouts are half covered
- 3 tablespoon Butter
- 2 tablespoon Breadcrumbs
Instructions
- Rub the meat all around with salt and pepper. Amount to taste. In an ovenproof pan with a lid, fry in butter on both sides along with the onion. Then sweat tomatoes and garlic with them.
- Pour in the water and mix the herbs in it. Put on the lid and put the bottom rail in the oven at 160 ° top and bottom. Let the bottom heat stew for 2 hours.
- Then take the meat out, thicken the sauce as usual and season again to taste.
- In the meantime, clean the Brussels sprouts and cook in a saucepan with salted water and the halved onion together for approx. 20-25 minutes with the lid on on the lowest heat setting.
- Then pour off the water. Brown the breadcrumbs with butter in a small pot. Pour over the Brussels sprouts. There was boiled potatoes with everything. Good Appetite.
Nutrition
Serving: 100gCalories: 78kcalCarbohydrates: 3.1gProtein: 9.1gFat: 3.2g
