Malt beer roast with winter vegetables from the tin

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 2
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 6
  • 1 Roast pork neck with bones (approx. 2.8 kg; remove bones from butcher)
  • 7-10 Tbsp salt, pepper
  • 1 (0,5 l) bottle of malt beer
  • 1 (approx. 400 g) big stick of leek
  • 200 g Parsley roots
  • 300 g Parsnips
  • 500 g Carrots
  • 3 Onions
  • 100 g golden syrup
  • 1 small bunch of flat parsley

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash meat and bones, dab dry. Season meat with salt and pepper. Place bones on a fat pan (deep baking tray), place meat on top.

  2. 2

    Roast in the hot oven 2 1⁄4-2 1⁄2 hours. After about 30 minutes, gradually pour 1⁄2 l water and malt beer over the roast.

  3. 3

    Clean and wash the leek and cut into wide rings. Clean the parsley roots and leave some green on if necessary. Peel and wash the parsley roots and cut in half lengthwise. Peel, wash and cut parsnips and carrots into thick slices.

  4. 4

    Onions peel, in thin slices cut. Mix everything with salt and pepper. After about 1 1⁄2 hours spread around the meat.

  5. 5

    Mix sugar beet syrup and 1⁄2 tsp. pepper. Spread the roast with it after about 2 hours. Wash parsley and shake dry, chop.

  6. 6

    Remove the roast and bones from the fat pan. Cut the roast open. Season vegetables and stock with salt and pepper. Arrange everything, sprinkle with parsley. Serve with potato dumplings or napkin dumplings.

Nutrition Facts

KCAL
460 kcal
CARBS
27 g
FATS
17 g
PROTEINS
44 g