Gnick roast with potatoes

Name: Gnick roast with potatoes
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1⁄4 l Vinegar; 1⁄2 Tsp Peppercorns; 6 Allspice seeds; 1 Bay leaf; 1.2 kg Pork neck; 3 medium-sized onions; 600 g Carrots; 1 Tomato; 3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 3 TSP Vegetable broth; 1.2 kg Potatoes; 75 g streaky smoked bacon; 2-3 TABLESPOONS Flour; 4 Stem(s) Marjoram; 200 g Schmand; 2-3 TABLESPOONS Butter; 300 g frozen peas; 1⁄8 l dry red wine; 5 TABLESPOONS Whipped cream; 1 large freezer bag

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1⁄4 l Vinegar
1⁄2 Tsp Peppercorns
6 Allspice seeds
1 Bay leaf
1.2 kg Pork neck
3 medium-sized onions
600 g Carrots
1 Tomato
3 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
3 TSP Vegetable broth
1.2 kg Potatoes
75 g streaky smoked bacon
2-3 TABLESPOONS Flour
4 Stem(s) Marjoram
200 g Schmand
2-3 TABLESPOONS Butter
300 g frozen peas
1⁄8 l dry red wine
5 TABLESPOONS Whipped cream
1 large freezer bag

Directions

1
For the pickle vinegar, 3⁄4 l mix water and spices. Wash the meat, put it with the marinade into the freezer bag, close it. Leave to stand for at least 2 hours. Turn from time to time.
2
Peel and quarter 1 onion. Peel, wash and roughly chop 1 carrot. Wash and quarter the tomato. Lift meat out of the marinade and dab dry. Fry in hot clarified butter in a roasting pan all around.
3
Season with salt, pepper and paprika. Sauté the prepared vegetables. Add well 1⁄2 l water and 1 teaspoon broth. Bring everything to the boil, cover and stew for about 1 1⁄2 hours. Turn the roast from time to time.
4
Wash the potatoes and cook for about 20 minutes. Peel and chop 1 onion. Dice the bacon and fry it crisply in a wide pan without fat. Fry the onion. Sprinkle 1-2 tbsp. flour over it and fry until light yellow.
5
1⁄2 Stir in l water and 2 teaspoons of broth. Bring to the boil and simmer for about 5 minutes. Wash and chop the marjoram. Season sauce with salt, pepper and marjoram. Refine with sour cream. Drain potatoes, quench, peel and slice.
6
Add to the sour sauce and keep warm.
7
Peel, wash and slice the remaining carrots. Peel 1 onion, dice finely and fry in hot butter. Add the carrots and 100 ml water, bring to the boil, cover and steam for about 6 minutes.
8
Steam the peas for about 3 minutes. Season to taste with salt and 1 teaspoon sugar.
9
Take the meat out and keep it warm. Pour stock through a sieve. Add wine to the roast and bring to the boil. Stir 1 tbsp. flour and 2 tbsp. water until smooth, thicken sauce with it. Stir in cream, season sauce with salt and pepper.
10
Cut the meat into slices. Serve with vegetables and sauce. Add the potatoes. Drink tip: beer, e.g. Pils.