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Roast Smoked Pork with Butter Carrots

5 from 2 votes
Prep Time 25 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 45 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Meat and sauce:

  • 800 g Kasseler neck
  • 1 size Onion
  • 1 tbsp go. Clarified butter
  • 500 ml Meat or vegetable stock (preferably leftovers)
  • 3 tsp easy go. Food starch
  • 1 tbsp go. Sour cream
  • Pepper salt

Carrots:

  • 3 very big Carrots
  • 1 Tbsp easy. Butter
  • Salt
  • 2 tbsp Finely chopped parsley

Instructions
 

Flesh:

  • Preheat the oven to 200 ° O / bottom heat. Peel the vegetable onion, cut in half and halves into sixths. Heat the clarified butter in a roasting pan or larger saucepan on the stove, add the meat and the coarse pieces of onion and fry everything all around for about 5 minutes. The onions should also get color. Then deglaze with only 200 ml of stock and place the roasting pan / saucepan open on the 2nd rail from below in the hot oven. After 45 minutes of cooking, turn the oven down to 160 °. The stock should then be so "sizzled" that a dark film has formed on the bottom of the roaster / pan and the onions are very browned (almost black). Now heat the remaining 300 ml stock a little separately, deglaze the browned onions with it and cook in the oven for another 15 minutes.

Carrots and completion:

  • While the meat is cooking in the oven, peel the carrots, cut them into thin slices and keep them ready in a saucepan with enough water. Chop the parsley very finely. We had small dumplings (finished product from the refrigerated shelf) as a side dish. That is already permitted .... ;-))) especially if you have to process leftover supplies (because of a visit), or have just started to deal with cooking ... because this is where the main thing lies -Attention to the roast. You only have to take into account the time required to cook the dumplings - see their instructions on the packaging, and that is usually around 12-15 minutes. Of course, normal boiled potatoes can also be served.
  • After the meat has been cooked for the last 15 minutes or more, take the roaster out of the oven and turn it down to 80 °. "Park" the meat briefly on a plate, pour the stock including the onions through a sieve and collect it in a saucepan. Put the onions in an extra bowl, salt them lightly (if they taste delicious, throwing them away would be a shame), put them back in the roaster with the meat and put them back in the oven to keep them warm.
  • Meanwhile, bring the water for the dumplings to the boil, add salt and let them steep for about 12 minutes. Reduce the temperature a little. You're not supposed to cook. At the same time, add a little salt to the water in the carrots, bring to the boil with the carrots, then reduce the temperature and let them simmer for about 3 minutes. They shouldn't be overcooked until they are soft, but should even be "bite". Then immediately pour off the water, put the pot back on the stove, reduce the heat to a minimum and stir in the butter. When it has completely dissolved, fold in the parsley, keep warm.
  • Also bring the collected gravy to the boil parallel to the cooking of the dumplings. Try once to see how spicy it is (Kasseler sometimes brings a lot of salt with it from home). Only then decide whether it has to be salted - and, if you like, peppered. When the brew is boiling, stir in the starch mixed with a little water, let it simmer for about 1 minute (the starch must set) and finally stir in the sour cream.
  • The dumplings should have risen to the surface by now. This is a sign that they have finished cooking. Now take the meat out of the oven, portion it and serve it with the sauce, carrots and dumplings / potatoes. The onions are enough, so everyone can decide for themselves whether they like them.
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Written by John Myers

Professional Chef with 25 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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