in Germany

Pot roast

updated

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Ingredients for 4 servings:

  • 1 kg pork neck (preferably boneless)
  • 2 tbsp lard
  • 1 tsp salt
  • some pepper
  • 1 tbsp sugar
  • 1 cup beet syrup
  • some raisins
  • ½ liter broth
  • some sauce cake

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Render the lard, brown the meat well on all sides, season with salt, pepper, and sugar. Pour in the broth. Add the sugar beet syrup and the raisins. Simmer for about 1-1.5 hours. Remove the meat. Chop the gingerbread into small pieces. Use this to thicken the sauce and season well. Serve with potatoes.

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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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