coachman roast

Name: coachman roast
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 2 kg Roast pork neck; 100 g Onions; 150 g Carrots; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 2 Bay leaves; 4 Juniper berries; 8 Peppercorns; 2 (each 0.33 l) Bottles of malt beer; 1 (approx. 1.75 kg) Head Savoy cabbage; 100 g streaky smoked bacon; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley and tomato

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

2 kg Roast pork neck
100 g Onions
150 g Carrots
2 TABLESPOONS Oil
7-10 Tbsp Salt
2 Bay leaves
4 Juniper berries
8 Peppercorns
2 (each 0.33 l) Bottles of malt beer
1 (approx. 1.75 kg) Head Savoy cabbage
100 g streaky smoked bacon
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley and tomato

Directions

1
Wash the meat and dab dry. Peel onions and dice them coarsely. Peel and wash carrots and cut them into pieces. Heat the oil in a frying pan. Brown the meat on each side, season with salt. Add onions and carrots, also fry briefly.
2
Add bay leaves, juniper berries and peppercorns. Deglaze with 1 bottle of malt beer and 200 ml water. Cover and stew for about 2 hours. After 1 hour add remaining malt beer. Meanwhile clean the savoy cabbage, cut into quarters and cut out the stalk. Cut cabbage into fine strips and wash. Blanch in boiling salt water for about 10 minutes, then drain. Cut bacon into small cubes. Just before serving, leave out crispy. Swivel the savoy cabbage in the bacon fat. Add approx. 1/8 litre roast stock, season with salt, pepper and nutmeg. Remove the roast from the roaster.
3
Cut bacon into small cubes. Just before serving, leave out crispy. Swivel the savoy cabbage in the bacon fat. Add approx. 1/8 litre roast stock, season with salt, pepper and nutmeg. Remove the roast from the roaster. Puree the remaining stock and season to taste. Arrange everything on a plate garnished with parsley and tomato. Serve with parsley potatoes