roast beer off the tin

Name: roast beer off the tin
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Ingredients: 2.8 kg Roast pork neck (remove from bone); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1/2 l Malt beer; 2 TEASPOONS Vegetable broth; 1.5 kg Potatoes; 2 discs Toast; 2 TABLESPOONS Butter; 1 collar Parsley; 200 g Potato flour; 2 Eggs (Gr. M); 3 medium-sized onions; 200 g Parsley roots; 750 g Carrots; 400 g Parsnips; 2 Leek sticks (leek); 100 g golden syrup; 3 TABLESPOONS dark sauce thickener

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 8

2.8 kg Roast pork neck (remove from bone)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1/2 l Malt beer
2 TEASPOONS Vegetable broth
1.5 kg Potatoes
2 discs Toast
2 TABLESPOONS Butter
1 collar Parsley
200 g Potato flour
2 Eggs (Gr. M)
3 medium-sized onions
200 g Parsley roots
750 g Carrots
400 g Parsnips
2 Leek sticks (leek)
100 g golden syrup
3 TABLESPOONS dark sauce thickener

Directions

1
Wash meat and bones and pat dry. Season meat with salt and pepper. Heat oil. Brown the meat all around. Place bones on the fat pan and place meat on top. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 2 1/4-2 1/2 hours.
2
Deglaze roast with beer and 1/2 l water, stir in stock and bring to the boil. After about 30 minutes pour over the roast.
3
Wash the potatoes and cook covered for about 20 minutes. Dice bread and roast in hot butter. Wash and chop parsley. Drain potatoes, peel and press them hot through a press. Stir in flour, eggs, 1 1/2 teaspoon salt and half parsley.
4
Form approx. 20 dumplings from the mixture, pressing in approx. 4 bread cubes each.
5
Onions peel, in columns cut. Peel or clean and wash the vegetables. Cut parsley roots lengthwise in half, the rest into large pieces. Mix vegetables with salt and pepper. After approx. 1 1/2 hours frying time spread around the meat.
6
Dumplings in portions in boiling salted water.
7
Leave to simmer for 12-15 minutes. Lift out, keep warm.
8
Mix sugar beet syrup and pepper. Spread the roast after about 2 hours. Remove meat and bones. Pour the vegetables through a sieve and collect the stock. Keep vegetables and meat warm. Bring the stock to the boil, thicken slightly with sauce thickener.
9
Season to taste with salt and pepper. Arrange everything and finally sprinkle with the rest of the parsley. Drink tip: Black beer.