Gnick roast with Schmandkartoffel (braised pork neck / Usedom)

Name: Gnick roast with Schmandkartoffel (braised pork neck / Usedom)
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1/4 l Vinegar; 1/2 TEASPOON Peppercorns; 6 Allspice seeds; 1 Bay leaf; 1.2 kg Pork neck; 3 Onions; 600 g Carrots; 1 Tomato; 50 g + 1 tablespoon butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3/4 l Vegetable broth; 1 kg Potatoes; 125 g streaky smoked bacon; 2-3 TABLESPOONS Flour; 4 Stem(s) Marjoram; 100 g Schmand; 1 TEASPOON Sugar; 300 g frozen peas; 125 ml dry red wine; 2 TABLESPOONS Whipped cream; 1 Freezer bag

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1/4 l Vinegar
1/2 TEASPOON Peppercorns
6 Allspice seeds
1 Bay leaf
1.2 kg Pork neck
3 Onions
600 g Carrots
1 Tomato
50 g + 1 tablespoon butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3/4 l Vegetable broth
1 kg Potatoes
125 g streaky smoked bacon
2-3 TABLESPOONS Flour
4 Stem(s) Marjoram
100 g Schmand
1 TEASPOON Sugar
300 g frozen peas
125 ml dry red wine
2 TABLESPOONS Whipped cream
1 Freezer bag

Directions

1
For the marinade, bring vinegar, 3/4 litres of water, peppercorns, allspice and bay leaf to the boil and allow to cool. Wash the meat, place in a freezer bag (6 litres capacity), add the marinade, close the bag tightly and chill for approx. 2 hours.
2
Peel and quarter 1 onion. Peel 1 carrot and chop it roughly. Wash, clean and quarter the tomato. Heat 50 g fat in a roasting pan and fry the meat in it all around for about 10 minutes. Season with salt, pepper and paprika. After about 8 minutes add the prepared vegetables. Pour on 1/4 litre stock, bring to the boil and braise in a closed roasting pan for about 1 1/2 hours. Turn the roast in between
3
Wash the potatoes and cook in boiling water for about 20 minutes. Peel and chop 1 onion. Cut the bacon into cubes. In a frying pan while turning, leave it crispy. Add the diced onion and fry for about 4 minutes until transparent. Dust with 1-2 tbsp. flour, sweat briefly and add 1/2 litre stock while stirring. Bring to the boil and simmer for about 4 minutes while stirring. Wash the marjoram, shake dry, pluck leaves from the stalks and chop. Season sauce with salt, pepper and marjoram to taste. Refine with sour cream. Drain potatoes, rinse, peel, slice and add to the sauce. Keep potatoes warm
4
For the vegetables, peel and slice the remaining carrots. Peel 1 onion and chop finely. Heat 1 tablespoon of fat and fry the diced onion for about 3 minutes until transparent. Add the carrots, deglaze with 100 ml water, bring to the boil and cook for about 10 minutes. Season with salt and sugar. After about 5 minutes add peas
5
Remove meat and keep warm. Pour frying stock through a sieve. Put the red wine and stock back into the roaster, bring to the boil. Stir cream and 1 tablespoon flour until smooth and thicken sauce with it. Season sauce with salt and pepper. Cut meat into slices. Arrange vegetables, meat, sauce and potatoes
6
waiting time approx. 3 hours