Altmärkischer Tiegelbraten (pot roast from the Altmark)

Name: Altmärkischer Tiegelbraten (pot roast from the Altmark)
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 4 servings
Ingredients: 1 kg pork neck (in 2 cm thick slices); 1 tsp salt; pepper to taste; 1 tsp caraway seeds; 1 tsp dried marjoram; 1 tbsp medium-hot mustard; 2 tbsp clarified butter; 150 g streaky bacon (sliced); 4 piece onions; 300 ml meat stock

A German classic from Saxony-Anhalt: in the Altmark, pork neck, bacon and onions are layered into the Tiegel, the roasting pot, and left to braise slowly; over Christmas the Tiegelbraten is on the table in many houses there. The meat turns meltingly tender, the onions collapse into a savoury sauce, and caraway and marjoram give the whole thing the hearty smell of old country cooking. Serves 4.

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Cook time

130 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

910 kcal

Calories

49 g

Protein

74 g

Fat

10 g

Carbs

Ingredients

For 4 servings

Estimated cost~€10.00 · ~€2.50/serving

Kitchen Tools

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Fleischthermometer

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Cocotte / Bräter

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Instructions

1
Pat the slices of pork neck dry and season them on both sides with salt, pepper, caraway and marjoram, then spread them thinly with mustard.
2
Peel the onions and cut them into rings. Preheat the oven to 180 °C top and bottom heat.
3
Melt the clarified butter in a roasting pot and layer in the slices of meat, the bacon and the onion rings alternately; the top layer should be bacon and onions.
4
Pour in the meat stock, put on the lid and braise the pot on the lower shelf.
5
Take off the lid and carry on cooking the roast uncovered until the top layer has browned and the meat has reached a core temperature of 75 °C.
6
Season the cooking juices with salt and pepper and serve the slices of meat with the onions, bacon and juices on warmed plates.