Turnip stew with caramelized pork neck

Name: Turnip stew with caramelized pork neck
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 4 Onions; 350 g Turnip; 900 g coup de cou détaché; 2 TABLESPOONS Butter or margarine; 75 g Sugar; 2 TABLESPOONS Tomato paste; 1 (0.33 litres) bottle of malt beer; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g frozen broad beans; 1 Stalk parsley

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

4 Onions
350 g Turnip
900 g coup de cou détaché
2 TABLESPOONS Butter or margarine
75 g Sugar
2 TABLESPOONS Tomato paste
1 (0.33 litres) bottle of malt beer
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g frozen broad beans
1 Stalk parsley

Directions

1
Peel and chop the onions. Peel the turnip and cut into cubes. Wash the meat, dab dry and cut into cubes of about 2 cm. Heat the fat in a roaster. Fry the meat for 8-10 minutes.
2
Caramelize with sugar after 6-8 minutes.
3
Add tomato paste, onions and rutabaga and fry for about 2 minutes. Deglaze with malt beer, bring to the boil and simmer for about 3 minutes. Add 500 ml water. Season with salt and pepper.
4
Braise in a closed roaster for 1-1 1/2 hours until soft.
5
Add the beans 30-40 minutes before the end of the braising time and braise as well. Season the finished stew to taste again. Wash parsley, shake dry, chop finely and pour over the stew.