Cider meat
Ernte auf der Streuobstwiese
Ingredients
200 g pork neck, diced
200 g pork shoulder, diced
200 g beef rib (preferably heifer), diced
750 g potatoes (preferably waxy, e.g. Marabel), peeled and thinly sliced
300 g onions, peeled, halved and finely sliced
750 ml cider
1 clove of garlic, peeled and finely diced
1 bouquet garni (parsley stalks, bay leaf, 1 sprig each of thyme and savory)
Parsley leaves, finely chopped
Sausage fat (alternatively lard)
Quark (45%), alternatively crème fraîche
Freshly ground black pepper
Sea salt
Pinch of sugar (optional)
Preparation
Marinate the meat overnight in a freezer bag with 250 ml of cider.
Grease a heavy roasting tin suitable for the quantity of ingredients, layer in half of the potatoes,
season with salt and pepper.
Place the meat in a sieve and collect the marinade. Pat the meat dry with kitchen paper.
Then layer it on top of the potatoes and season with salt and pepper.
Layer the onions on top, sprinkle with garlic and place the bouquet garni on top.
If you don't like it too sour, you can now sprinkle a pinch of sugar over the whole thing.
Now cover with the rest of the potatoes in layers, pour the marinade around the sides and
cook covered in a preheated oven at 220°C on the bottom shelf for 1.5 hours. Then
pour in the remaining cider and finish cooking covered in the oven at 160°C.
Serve on preheated plates with a dollop of quark on top and sprinkled with parsley.
