Spicy kettle meat

Name: Spicy kettle meat
Cook time: 3 h
Total time: 3 h
Yield: 12
Ingredients: 1 bottle(s) (250 ml each) Steak sauce; 150 ml Red wine; 1 can(s) (425 ml each) chunky tomatoes; 500 g Onions; 300 g firm blue cheese; 2 Garlic cloves; 4 TSP Sweet peppers; 1 TEASPOON Chilli powder; 2 TEASPOONS Salt; 2.5 kg triggered lean pork neck; 400 g Breakfast bacon (Bacon); 1 collar Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

Hearty party meal for the big round: neck meat, cheese and onions stewed in a spicy steak sauce. Bacon in the roaster gives extra flavour

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 12

1 bottle(s) (250 ml each) Steak sauce
150 ml Red wine
1 can(s) (425 ml each) chunky tomatoes
500 g Onions
300 g firm blue cheese
2 Garlic cloves
4 TSP Sweet peppers
1 TEASPOON Chilli powder
2 TEASPOONS Salt
2.5 kg triggered lean pork neck
400 g Breakfast bacon (Bacon)
1 collar Parsley

Directions

1
Mix steak sauce, wine and tomatoes. Peel onions and cut into rings. Cut cheese into thin slices. Peel garlic, dice finely and mix with paprika, chilli powder and salt. Wash the meat, dab dry and cut into slices about 1 cm thick. Rub meat with the spice mixture.
2
Putting out a big roast with bacon. Place slices of meat in the roaster vertically, alternating with onions and cheese. Pour prepared sauce over it. Fold over excess bacon. Braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 2 1⁄2 hours. Wash the parsley, shake dry and sprinkle over it.
3
Just layer: Fold a tea towel several times. Place the roaster at an angle. In this way, the ingredients can be put in upright without any problems.
4
If the guests do not like blue cheese, prepare the kettle meat with camembert, pepper or herb soft cheese.