John Myers
Spicy Neck Roast …
The perfect spicy neck roast … recipe with a picture and simple step-by-step instructions.
- 700 g Neck roast
- 1 tablespoon Caraway seed
- 1 teaspoon Oil
- 1 teaspoon Salt and pepper
- 2 tablespoon Oil for frying
- 3 roughly diced Onions
- 1 teaspoon Tomato paste
- 200 ml White wine
- 300 ml Meatsoup
- 1 half a cup full Frozen soup vegetables
- 1 tablespoon Mixed cornstarch
- Preparation: prepare the caraway according to “Waltl” ‘s tip. To do this, heat the caraway seeds in a dry pan until they start to dance, roast them a little, then pour them onto a large plate to cool and then roughly grind them in a mortar. Rinse the roast with cold water, pat dry and then “rub” a teaspoon of oil so that the spices can stick better.
- Sprinkle the meat with salt, pepper and the roasted and ground caraway seeds. Preheat the oven to 200 degrees and lightly preheat a cast roaster.
- Preparation 3: Fry the meat in the strongly heated oil in a pan quickly and roast the onion cubes … and finally the tomato paste. Put everything with the white wine in the roasting pan, simmer the roasting ingredients in the pan with the broth and add to the meat with the soup vegetables. Put a lid on and cook in the oven for about 120 minutes.
- Then remove the lid and let it sizzle open for another 30 minutes. Turn off the stove and keep the roast warm in it until a sauce is made. To do this, transfer the roasting set into a small saucepan, simmer the roasted substances from the roasting pan with a little broth and also add that to the roasting set in the small pot, puree with the hand blender and thicken lightly with mixed cornstarch. Cut the meat into slices and enjoy with the delicious sauce.
- I served small potato dumplings and fried chicory with it.
- One more word about the caraway tip from Waltl: in future I will ONLY use my caraway in a roasted and ground … Thank you, dear Manfred!
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