neck roast with roast potatoes and vegetables

Name: neck roast with roast potatoes and vegetables
Cook time: 6 h 15 min
Total time: 6 h 15 min
Yield: 4
Ingredients: 1 kg Pork neck; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Herbs de Provençe; 2 Vegetable Onions; 600 g Carrots; 150 ml Rosé wine; 1 kg Potatoes; 1 (approx. 200 g) Courgette; 2 Garlic cloves; 2 TABLESPOONS clarified butter; 2 TABLESPOONS Butter; 300 g frozen green beans; 1 can(s) (850 ml) Tomatoes; 3 TSP Sugar; 250 ml Vegetable broth; 1 TABLESPOON Cornstarch

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
375 mins

TOTAL TIME
375 mins

Ingredients

Servings: 4

1 kg Pork neck
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Herbs de Provençe
2 Vegetable Onions
600 g Carrots
150 ml Rosé wine
1 kg Potatoes
1 (approx. 200 g) Courgette
2 Garlic cloves
2 TABLESPOONS clarified butter
2 TABLESPOONS Butter
300 g frozen green beans
1 can(s) (850 ml) Tomatoes
3 TSP Sugar
250 ml Vegetable broth
1 TABLESPOON Cornstarch

Directions

1
Wash the meat, dab dry and season with salt, pepper and herbs all around. Place in a roaster or the fat pan of the oven and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see
2
manufacturer) cook for about 6 hours. Peel onions and carrots. Chop 1 onion and 2 carrots roughly. Distribute immediately around the roast. After approx. 4 hours cooking time pour on wine and 200 ml water.
3
Wash the potatoes and cook in boiling water for about 20 minutes. Drain the potatoes and let them cool down a little. Peel potatoes and cut into pieces. Wash and clean the zucchini, cut in half lengthwise and cut into slices.
4
Cut the remaining carrots into slices and dice the remaining onion. Peel and roughly chop the garlic.
5
Heat clarified butter in a frying pan. Fry the potatoes for about 10 minutes while turning them, season with salt. Heat butter in a pot. Steam onion cubes and garlic for about 3 minutes. Add carrots, zucchini and beans, season with salt and pepper and steam for about 6 minutes.
6
Add the tomatoes, coarsely chop with a spatula, bring to the boil and simmer for about 5 minutes. Season to taste with 2 teaspoons of sugar and salt.
7
Meanwhile take out the meat and keep it warm. Pour the stock through a sieve into a pot. Add stock, bring to the boil and simmer for about 5 minutes. Season with salt and 1 tsp. sugar. Mix starch with 4 tbsp. water until smooth, stir into the boiling stock and bring to the boil again.
8
Cut the meat and arrange it on a plate with potatoes and vegetables. Pour some sauce over the meat and add the rest of the sauce.