Steinbachtaler Kammstück

Ingredients for 6 servings:

• 6 slice(s) pork neck, approx. 2 – 3 cm thick, about 150 – 200 g per slice
• e.g. salt and pepper as well as paprika powder, or steak seasoning
• some flour
• some oil for frying
• 1 kg onion(s), peeled weighed
• 50 g butter
• 20 g flour
• 40 g tomato paste
• 250 ml red wine, dry
• 500 ml meat broth
• 1 ½ tsp salt
• 1 tsp black pepper, ground
• 5 tsp sweet paprika powder
• ½ tsp caraway powder
• 30 ml soy sauce
• 20 ml maple syrup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Neck steaks with onion sauce cooked in a Roman pot

Soak the Roman pot according to the instructions. Rub the neck steaks with salt, pepper, and paprika powder or with steak seasoning. Coat the meat in flour and sear in oil on both sides, remove from the pan, and set aside. Peel the onions, halve them, and cut into strips. Melt the butter and sauté the flour in it, stirring constantly, until light yellow. Add the tomato paste and sauté over medium heat for 2 minutes, stirring constantly to prevent burning. Now pour in the red wine and reduce over high heat for 3 minutes. Add the meat broth, bring to a boil, and season with salt, pepper, paprika, caraway, soy sauce, and maple syrup. Add the onions to the sauce and simmer for 10 minutes. Add some of the onions to the Roman pot. Place 3 neck steaks on top, cover them with onions, then add the remaining 3 steaks and cover with the remaining onions. Put the lid on and place the Roman pot in a cold oven. Set the temperature to 200 degrees Celsius (400 degrees Fahrenheit) and cook the meat for 2 hours once it reaches the right temperature. Remove the pot from the oven and serve the neck steaks with the onion sauce. We had croquettes with it.