Slow-cooked pork neck in "demi-glace" sauce

  • Fullsteam Oven
  • Cooking cycle: P08S / S08 / Grill + steam roasting
  • 110 min
  • Meat

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


  • 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.

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FullSteam oven