Slow-cooked pork neck in "demi-glace" sauce
Ingredients (serves 4)
- Pork neck 1.5 kg
- Mix of spices (salt, pepper, bay leaf,
- allspice, rosemary) 2 tbsp
- Olive oil 2 tbsp
- Butter 2 tbsp
- Onions 2 pcs.
- Garlic cloves 2 pcs.
- Carrots 2 pcs.
- Parsnips 2 pcs.
- Celeriac ½ pcs.
- Water 0.5 l
- Wheat flour 1 tbsp
- Tomato paste 2 tbsp
- Butter 2 tbsp
- Semi-sweet red wine (optionally) 1 glass
Method:
- Marinate the meat in a mix of spices and oil. Fresh rosemary and fresh grated garlic is recommended. Sprinkle with flour, set aside in the refrigerator preferably for 24 hours.
- Peel and chop the vegetables, season to taste with salt, pepper add allspice.
- Put the vegetables in a casserole dish, add a tablespoon of butter on top of the meat and set Grill + steam roasting / P08S cycle. After 30 minutes, add half a liter of water and tomato paste. Close the oven and continue roasting.
- Once ready, leave the meat on a plate to rest. Strain the sauce through a sieve into a pot, reduce over low heat for 20 minutes. Remove from heat, add one tablespoon of cold butter and stir vigorously.
Chef's suggestion:
Roasting with simultaneous steaming will caramelize the meat and vegetables. Pouring a glass of red wine at the beginning of roasting will refine the sauce giving it a full flavor. Remember to simmer the sauce slowly and add cold butter at the end, you will then reach a perfect texture.
See other recipes for
FullSteam oven
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