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
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.
Serving: 100 g Calories: 78 kcal Carbohydrates: 3.1 g Protein: 9.1 g Fat: 3.2 g