Turkey leg and neck roast in malt beer sauce

Name: Turkey leg and neck roast in malt beer sauce
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 10
Ingredients: 1 kg small apples (e.g. Elstar); 750 g small onions; 1.5 kg flushed pork neck; 2 Triggered turkey thighs (approx. 1 kg each); 7-10 Tbsp salt, pepper; 4 Bay leaves; 1 TABLESPOON Vegetable broth; 2 (each 0.33 l) Bottles of malt beer; 225 g redcurrant jelly; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 10

1 kg small apples (e.g. Elstar)
750 g small onions
1.5 kg flushed pork neck
2 Triggered turkey thighs (approx. 1 kg each)
7-10 Tbsp salt, pepper
4 Bay leaves
1 TABLESPOON Vegetable broth
2 (each 0.33 l) Bottles of malt beer
225 g redcurrant jelly
2 TABLESPOONS Cornstarch
7-10 Tbsp Kitchen yarn

Directions

1
Wash apples and possibly halve them. Peel and halve the onions. Wash the meat, dab dry. Tie turkey thighs with kitchen twine into shape.
2
Rub the meat with salt and pepper. Place in a large roaster or on the fat pan of the oven. Arrange apples, onions and bay leaves around it. Dissolve stock in 1⁄2 l hot water. With 1⁄4 l malt beer pour on the meat.
3
Braise in a preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for approx. 2 1⁄2 hours.
4
Briefly heat the jelly (up to approx. 2 tbsp.) and coat the meat with it. Braise in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for another 10-15 minutes. Lift out meat, apples and onions and keep warm.
5
Pour the roast stock through a sieve into a pot. Add the rest of the beer and jelly. Bring everything to the boil. Stir starch and 2 tablespoons of water until smooth. Stir the starch into the sauce and simmer for about 1 minute. Season to taste and arrange everything.
6
Bavarian cabbage tastes good with it.