Spicy neck roast

After Master Lecker introduced us to his roast recipe, we came up with another variant, on the occasion of Hannes getting a new kitchen and Grandma Ingrid was supposed to cook for us. A roast was after Hannes sense, "the former, grandma". Desired, done. The recipe comes from my apprenticeship, so it's 60 years old. My teacher had brought the recipe from her home, the Lüneburg Heath. Only with the ginger could not explain. But in her handwritten recipe collection was exactly that.

In the original it reads like this: Savory neck roast - 750 g pork neck - salt, pepper, mace also for the marinade: - ¼ L diluted vinegar - 2 large onions - 4 peppercorns - 4 allspice granules - ginger - 1/8 l cream or condensed milk. for binding: - 1 tsp Mondamin / Maizena / Gustin or similar, no potato flour. Remove the meat from the bone, rub with the spices and place in a casserole. Boil the diluted vinegar with the chopped onions and spices and pour over the meat. Cook the roast half-cooked, the marinade should then be evaporated. Mince the fried bones and fry vigorously. Then brown the meat well from all sides, then gradually add some boiling water and garnish. Tie the sauce with the cream and the mixed cornstarch; so far so good. At that time we tried the vinegar, today with the balsamic, red or white, it is much easier to make a spicy marinade. It should be noted, however, who wants to fry about a double amount of meat does not need twice the amount of marinade. That should be estimated a little. The strong browned bones came into the Ankochtopf. After the semi-cooking comes the browning of the roast, we took butter lard. When everything was brown all around, the roast landed again in the cooking pot and then disappeared after pouring some boiling water in the oven. So set about 120 ° and poured again and again boiling water. And then: Schmurgel, Schmurgel and the smell attracted then also curious. I can not give time information, because we cook large quantities. But who ever had a roast in the oven should have experience.

At that time we stalked through the shops to buy ginger, today there is that on every corner. A small or very small tuber is enough, we have omitted ginger, but laurel came in the marinade and many more onions. We then processed the onions with the blender and used them for the sauce binding, the spices come with us in porcelain tea eggs (oh, what a word), because you save the fish out, only the egg must really be in the liquid. For binding we took sweet cream, how much is up to each one.

Oh, one more thing, always add boiling water, otherwise fry the roast and before cutting it must rest for a little while. Otherwise he loses his juice. And when the cream comes directly from the fridge into the hot frying liquid, it can happen that the cream curdles. It is better to stir a small amount of gravy into the cream and then pour it together. On request at the food, if meat is desired, came several times the answer: "meat, but sauce". Hannes got the roast left packed and said: "Just like in the past, not grandma." Grandma Ingrid was not in the kitchen at all, but Hannes does not know that.