Neck steaks with Backhaus potatoes

Name: Neck steaks with Backhaus potatoes
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 3 medium-sized onions; 3 medium-sized carrots; 750 g Potatoes; 3-4 (approx. 500 g) Apples; 4 released neck steaks from pork (180-200 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS dried marjoram; 1-2 TEASPOONS Vegetable broth; 7-10 Tbsp Marjoram

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

3 medium-sized onions
3 medium-sized carrots
750 g Potatoes
3-4 (approx. 500 g) Apples
4 released neck steaks from pork (180-200 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS dried marjoram
1-2 TEASPOONS Vegetable broth
7-10 Tbsp Marjoram

Directions

1
Peel onions and cut them into thin slices. Peel, wash and cut carrots into pieces. Peel, wash and halve the potatoes. Wash, quarter and core apples
2
Wash the meat and pat dry. Heat the oil in a large frying pan. Sauté the meat in it for 2-3 minutes on each side. Season with salt and pepper
3
Spread onions, carrots, potatoes and apples around the meat. Season with salt, pepper and marjoram. Braise open in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 1 1/2 hours
4
Dissolve the stock in approx. 1/2 l hot water. After approx. 30 minutes of braising time, pour on gradually. Cover after another approx. 30 minutes. Garnish
5
Drink: cold beer