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Swede stew with pork neck

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Ingredients for 4 servings:

  • 500 g pork neck, cut into cubes
  • 500 g turnip(s), diced
  • 500 g potatoes, diced
  • 500 g carrot(s), diced
  • 2 onions, roughly diced
  • 2 bay leaves
  • 5 juniper berries
  • salt and pepper
  • Marjoram, dried
  • 1 liter meat broth, from cubes or cooked yourself
  • 2 tbsp butter

Instructions

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

cooked in a Roman pot

Place the meat and vegetables in the watered earthenware pot. Season with salt, pepper, and marjoram, and add the bay leaves and juniper berries. Pour in the hot meat broth, cover the pot, and place it in a cold oven. Cook at 200°C (400°F) top and bottom heat for 2 hours. Before serving, check if any additional seasoning is needed, then add the butter to the stew and let it melt. Remove the bay leaves and juniper berries, if possible.

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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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