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Geschmorter Schweinenacken mit Rotweinzwiebeln und Kartoffelstampf, dazu Shiraz Mataro Claymore Who Are You? Clare Valley, Australien

Braised pork neck with smoked paprika, red wine onions & mashed potatoes

This pork neck is a braised dish that’s perfect for any autumn meal. The meat is rubbed with a paste of smoked paprika, garlic and caraway, seared on all sides and braised in the oven for over two hours on a bed of red wine-braised onions until it’s melt-in-the-mouth. The cooking juices are reduced at the end to produce a dark, slightly sweet sauce with a subtle smoky note. The mashed potatoes, flavoured with butter and nutmeg, soak up the sauce and round off the dish perfectly. The recipe serves two, is easy enough for beginners to master, and requires little attention as the oven does most of the work. Leftovers taste even better the next day.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Tempering 30 minutes
Total Time 3 hours 25 minutes
Course Braised dish
Cuisine Central European, German
Servings 2 people
Calories 860 kcal

Equipment

  • 1 Ofenfester Bräter mit Deckel
  • 1 Topf für die Kartoffeln
  • 1 Kartoffelstampfer
  • 1 Scharfes Küchenmesser
  • 1 Schneidebrett
  • 1 Mörser
  • 1 Kochlöffel

Ingredients
  

FOR THE PIG'S NECK:

  • 600 g Whole pork neck
  • 2 tsp smoked paprika sweet
  • 1/2 teaspoon(s) of caraway seeds
  • 2 garlic cloves
  • 3 Tablespoon of olive oil
  • 1 teaspoon of salt
  • Pepper

FOR THE RED WINE ONIONS:

  • 3 large red onions
  • 1 tablespoon of butter
  • 1 tablespoons of sugar
  • 1 1 tablespoon of tomato paste
  • 1 Tablespoon of balsamic vinegar
  • 250 ml a full-bodied, dry red wine
  • 250 ml Beef stock
  • 1 Bay leaf
  • 3 sprigs of thyme
  • FOR THE MASHED POTATOES:
  • 500 g floury potatoes
  • 60 g Butter
  • 80 ml warm milk
  • 1 A pinch of nutmeg
  • Salt

FOR SERVING:

  • 1 A tablespoon of chopped chives
  • A little smoked paprika
  • Freshly ground pepper

Instructions
 

PREPARATION:

  • Take the pork neck (600 g) out of the fridge 30 minutes before roasting and pat it dry.
  • Finely grind the caraway seeds (1/2 tsp) in a mortar.
  • Mix the smoked paprika (2 tsp), caraway seeds, salt (1 tsp), pepper, garlic (2 cloves, finely chopped) and olive oil (1 tbsp) to form a paste.
  • Peel the red onions (3), cut them in half and slice them into thick wedges.
  • Peel the potatoes (500 g) and cut them into quarters.
  • Preheat the oven to 150 °C (top and bottom heat).

COOKING STEPS:

  • Rub the spice paste all over the pork neck.
  • Heat the olive oil (2 tbsp) in a roasting tin over a high heat.
  • Sear the neck of lamb vigorously on all sides for 3 minutes on each side, then remove it from the pan.
  • Add the butter (1 tbsp) to the roasting tin and fry the onions for 8 minutes over a medium heat until they start to brown.
  • Zucker (1 TL) und Tomatenmark (1 EL) zugeben und 1 Minute mitrösten.
  • Deglaze with balsamic vinegar (1 tbsp) and red wine (250 ml), scrape up the browning and reduce for 5 minutes.
  • Add the beef stock (250 ml), bay leaf (1) and thyme (3 sprigs).
  • Place the neck on top of the onions; the stock should come up to halfway up the meat.
  • Cover the roasting tin with the lid and braise in the oven for 2 hours and 15 minutes, turning the neck after 1 hour.
  • About 30 minutes before the end, boil the potatoes in salted water for 20 minutes until tender.
  • Drain the potatoes and leave them to steam off for 2 minutes.
  • Mash the potatoes with a potato masher, stir in the butter (60 g) and warm milk (80 ml), and season to taste with salt and nutmeg.
  • Remove the neck from the roasting tin and leave it to rest, covered, for 10 minutes.
  • Remove the sprigs of thyme and the bay leaf from the stock.
  • Simmer the stock with the onions for 8 minutes, leaving the lid off, until it is slightly thickened, then season to taste.
  • Cut the neck into thick slices across the grain.

SERVE:

  • Spoon the mashed potatoes onto pre-warmed plates and use a spoon to make a small hollow in the centre.
  • Arrange the neck slices alongside them.
  • Pour the red wine onions, along with a little of the cooking liquid, generously over the meat.
  • Sprinkle with chives and a little smoked paprika.
  • Finish with some freshly ground pepper.

SIDE DISHES:

  • Green beans with garlic
  • Braised pointed cabbage with caraway
  • Gewürzgurken und Senf

Nutrition

Calories: 860kcalCarbohydrates: 52gProtein: 52gFat: 48g
Keyword Braised pork neck, Fall Recipe, Mashed potatoes, October recipe, Pork neck, Pork neck recipe, Red wine onions, Shiraz Mataro, Smoked paprika, Wine from Australia, Wine to go with pork neck
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