Ostfriesischer Snirtjebraten (East Frisian braised pork with onions)

Name: Ostfriesischer Snirtjebraten (East Frisian braised pork with onions)
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Yield: 4 servings
Ingredients: 1 kg pork neck (cut into 4 cm cubes); 1 tsp salt; pepper to taste; 3 tbsp clarified butter; 750 g onions; 4 piece cloves; 6 piece allspice berries; 2 piece bay leaves; 400 ml beef stock; 1 tbsp cornflour; 1 tbsp medium-hot mustard

A German classic from Lower Saxony: in East Frisia the Snirtjebraten is not roasted in one piece but braised slowly in the pot, in cubes and with a great deal of onion. Cloves and allspice give the dark sauce its spicy note, while the onions collapse almost completely and thicken it all by themselves. A spoonful of medium-hot mustard at the end brings the bite it needs.

⏱

Cook time

115 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

765 kcal

Calories

45 g

Protein

56 g

Fat

17 g

Carbs

Ingredients

For 4 servings

Estimated cost~€9.10 · ~€2.30/serving

Kitchen Tools

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Kochmesser

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Instructions

1
Pat the cubes of meat dry and season them with the salt and pepper. Peel the onions and cut them into thick rings.
2
Heat the clarified butter in a heavy pot and brown the meat all over in batches over a high heat.
3
Add the onion rings to the meat and cook them over a medium heat until they collapse and turn golden.
4
Add the cloves, the allspice berries and the bay leaves and pour in the beef stock.
5
Cover the pot and braise the meat over a low heat until it is tender and no pink juices run out. Stir now and then and top up with a little water if needed.
6
Fish out the bay leaves, the cloves and the allspice berries. Mix the cornflour with a little cold water, thicken the sauce with it and bring it to the boil once.
7
Stir in the medium-hot mustard and season the sauce with salt and pepper.