coachman roast in beer sauce

Name: coachman roast in beer sauce
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 2-2,5 kg Pork neck; 7-10 Tbsp salt, pepper, nutmeg; 2 Onions; 2 Carrots; 2 TABLESPOONS clarified butter; 2 Bay leaves; 4 Juniper berries; 6-8 Peppercorns; 2 (each 0.33 l) Fl. malt beer; 1 (approx. 1.5 kg) Savoy cabbage; 100 g smoked; 7-10 Tbsp streaky bacon; 7-10 Tbsp Parsley and tomato

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

2-2,5 kg Pork neck
7-10 Tbsp salt, pepper, nutmeg
2 Onions
2 Carrots
2 TABLESPOONS clarified butter
2 Bay leaves
4 Juniper berries
6-8 Peppercorns
2 (each 0.33 l) Fl. malt beer
1 (approx. 1.5 kg) Savoy cabbage
100 g smoked
7-10 Tbsp streaky bacon
7-10 Tbsp Parsley and tomato

Directions

1
Wash the meat and pat dry. Rub with salt and pepper. Peel, wash and roughly dice onions and carrots
2
Heat clarified butter in a large frying pan. Brown the meat in it all around. Fry the onions and carrots briefly. Add bay leaf, juniper and peppercorns. Deglaze with 1/4 l water and 1 bottle of beer. Bring everything to the boil, cover and stew for about 2 hours. After 1 hour add the rest of the beer bit by bit
3
Clean, wash and cut the savoy cabbage into strips. Steam covered in a little salt water for 5-8 minutes. Dice the bacon and leave it crispy. Drain the savoy cabbage
4
let and swivel in it
5
Remove the roast, remove the bones. Add 1/8 l roast stock to the savoy cabbage, season to taste. Puree the rest of the stock, season to taste. Serve everything. Garnish with parsley and tomato. Serve with parsley potatoes
6
Drink: cool beer, e.g. Alt