Lavanttaler Mostbraten

Name: Lavanttaler Mostbraten
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 1/2 pot or 1 tsp dried thyme; 1/2 pot or 1-2 tsp dried marjoram; 1-2 Garlic cloves; 1.2 kg flushed pork neck; 1/2 TEASPOON Caraway seeds; 7-10 Tbsp Pepper; 6 (approx. 450 g) medium-sized onions; 2 tablespoons (20 g) Lard; 7-10 Tbsp Salt; 4 Cloves; 1/2 l Cider; 75 g Tyrolean bacon; 2 TABLESPOONS Oil; 2 can(s) (850 ml each) Sauerkraut; 3/8 l Vegetable broth (instant); 1 Bay leaf; 8-10 Juniper berries; 6 small apples

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

1/2 pot or 1 tsp dried thyme
1/2 pot or 1-2 tsp dried marjoram
1-2 Garlic cloves
1.2 kg flushed pork neck
1/2 TEASPOON Caraway seeds
7-10 Tbsp Pepper
6 (approx. 450 g) medium-sized onions
2 tablespoons (20 g) Lard
7-10 Tbsp Salt
4 Cloves
1/2 l Cider
75 g Tyrolean bacon
2 TABLESPOONS Oil
2 can(s) (850 ml each) Sauerkraut
3/8 l Vegetable broth (instant)
1 Bay leaf
8-10 Juniper berries
6 small apples

Directions

1
Wash the herbs, dab dry and chop. Peel garlic and press it through a garlic press. Wash the meat, dab dry and rub with herbs, garlic, caraway and pepper. Cover the meat and leave it in the refrigerator for 24 hours. Peel onions and halve them, except for 2. Heat the lard in a large roaster. Season meat with salt and place in the roaster.
2
Spread onion halves and cloves around it. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/2-1 3/4 hours. After about 30 minutes pour on about half of the must. Then gradually add the rest of the must. Top roast several times with roast stock. In the meantime, finely dice remaining onions and bacon. Heat the oil in a pot and fry the bacon in it. Add onions and fry briefly. Add sauerkraut and stock to the pot. Add bay leaf and juniper berries. Bring to the boil, cover and stew for about 30 minutes. Wash apples, dab dry. Spread around the meat 20-30 minutes before the end of the frying time and finish frying.
3
Add onions and fry briefly. Add sauerkraut and stock to the pot. Add bay leaf and juniper berries. Bring to the boil, cover and stew for about 30 minutes. Wash apples, dab dry. Spread around the meat 20-30 minutes before the end of the frying time and finish frying. Lift out roast and apples and keep warm. Pour the braising stock through a sieve into a pot, heat up again (if necessary thicken with sauce thickener) and season to taste with salt and pepper. Cut the cider roast into slices. Arrange on a large plate with sauerkraut and baked apples. Pour some roast stock over the meat and serve garnished with marjoram. Serve the rest of the stock extra. Potato dumplings taste good with it
4
Lift out roast and apples and keep warm. Pour the braising stock through a sieve into a pot, heat up again (if necessary thicken with sauce thickener) and season to taste with salt and pepper. Cut the cider roast into slices. Arrange on a large plate with sauerkraut and baked apples. Pour some roast stock over the meat and serve garnished with marjoram. Serve the rest of the stock extra. Potato dumplings taste good with it
5
waiting time approx. 24 hours