Braised pork steaks on vegetables

Name: Braised pork steaks on vegetables
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500 g Carrots; 750 g mainly waxy potatoes (e.g. satina); 600 g Leeks (leek); 2 medium-sized onions; 4 (200 g each) ripped neck steaks; 1 TABLESPOON clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 Bay leaf; 1 TEASPOON dried marjoram; 750 ml Vegetable broth (instant); 50 g Breakfast bacon in slices; 7-10 Tbsp Marjoram

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

500 g Carrots
750 g mainly waxy potatoes (e.g. satina)
600 g Leeks (leek)
2 medium-sized onions
4 (200 g each) ripped neck steaks
1 TABLESPOON clarified butter
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 Bay leaf
1 TEASPOON dried marjoram
750 ml Vegetable broth (instant)
50 g Breakfast bacon in slices
7-10 Tbsp Marjoram

Directions

1
Peel and wash the carrots and potatoes. Halve carrots lengthwise and cut into pieces, quarter potatoes. Clean, wash and cut leek into rings. Peel and slice onions. Wash the meat and dab dry.
2
Heat lard in a roasting pan. Brown the steaks on both sides. Season with salt and pepper. Spread prepared vegetables and laurel around the meat. Season with marjoram, salt and pepper. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours. Add broth after 20 minutes braising time. Cover and braise for 30 minutes. Cut bacon into pieces. Spread the bacon over the steaks 30 minutes before the end of cooking time.
3
Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 1/2 hours. Add broth after 20 minutes braising time. Cover and braise for 30 minutes. Cut bacon into pieces. Spread the bacon over the steaks 30 minutes before the end of cooking time. Finish cooking in an open roasting pan. Serve garnished with marjoram