Juicy Pork Roast on Vegetables
“Wos deftiges håms gsåg“ (Something hearty they said) – For an old-established Ötztaler like Frånz, there was nothing more delicious than a juicy roast: hearty roasting flavors and incredibly tender meat. This was exactly how he imagined the perfect roast. He liked it best when served with potatoes and vegetables. His wife often prepared this fine dish for big family gatherings, during which Frånz would have preferred to disappear into the woods. But under no circumstances could he miss the delicious roast.
Juicy Pork Roast on Vegetables
“Wos deftiges håms gsåg“ (Something hearty they said) – For an old-established Ötztaler like Frånz, there was nothing more delicious than a juicy roast: hearty roasting flavors and incredibly tender meat. This was exactly how he imagined the perfect roast. He liked it best when served with potatoes and vegetables. His wife often prepared this fine dish for big family gatherings, during which Frånz would have preferred to disappear into the woods. But under no circumstances could he miss the delicious roast.
FOR THE ROAST
400g pork neck
300ml beer
100ml apple juice
50g celery
2 tbsp mustard
2 tbsp honey
300g tomatoes
FOR THE VEGGIES
500g potatoes
1 red bell pepper
1 zucchini
3-4 cloves of garlic
2 bay leaves
oil
thyme
salt and pepper
DIRECTIONS
Preparation
- pan, cutting board, knife, baking tray, baking dish
-
preheat oven to 180°C, upper and lower heat
Prepare Roast
- season the roast well on both sides with salt and pepper
- heat the oil in a large frying pan and brown the roast from all sides on full heat
- then place the roast in the casserole dish
- keep the gravy in the pan
Refine the Gravy
-
chop the carrots, celery, two cloves of garlic and onion then fry them in the pan with the gravy
- just before the vegetables are done, add the finely diced tomatoes and fry for a few minutes
-
then deglaze with the beer
-
add the apple juice, honey and bay leaves and mix everything well
- season with salt, pepper and mustard and bring to the boil
- pour the refined gravy over the roast in the baking dish, sprinkle with thyme and bake in the oven for about 45 minutes
- take the roast out of the oven and let it sit while preparing the vegetables
Prepare Vegetable Tray
- pre-cook potatoes in salted water for approx. 20 minutes
- then coarsely chop the potatoes along with the zucchini and peppers and put them on a baking tray
- season with thyme, olive oil, salt, pepper and the remaining garlic
- put the baking tray into the oven at 180°C for 30 minutes
Serve
- cut the roast into slices and warm it up in the oven again
-
to finish, serve the roast with the vegetables on the plate or directly in the casserole dish
FOR THE ROAST
400g pork neck
300ml beer
100ml apple juice
50g celery
2 tbsp mustard
2 tbsp honey
300g tomatoes
FOR THE VEGGIES
500g potatoes
1 red bell pepper
1 zucchini
3-4 cloves of garlic
2 bay leaves
oil
thyme
salt and pepper
DIRECTIONS
Preparation
- pan, cutting board, knife, baking tray, baking dish
-
preheat oven to 180°C, upper and lower heat
Prepare Roast
- season the roast well on both sides with salt and pepper
- heat the oil in a large frying pan and brown the roast from all sides on full heat
- then place the roast in the casserole dish
- keep the gravy in the pan
Refine the Gravy
-
chop the carrots, celery, two cloves of garlic and onion then fry them in the pan with the gravy
- just before the vegetables are done, add the finely diced tomatoes and fry for a few minutes
-
then deglaze with the beer
-
add the apple juice, honey and bay leaves and mix everything well
- season with salt, pepper and mustard and bring to the boil
- pour the refined gravy over the roast in the baking dish, sprinkle with thyme and bake in the oven for about 45 minutes
- take the roast out of the oven and let it sit while preparing the vegetables
Prepare Vegetable Tray
- pre-cook potatoes in salted water for approx. 20 minutes
- then coarsely chop the potatoes along with the zucchini and peppers and put them on a baking tray
- season with thyme, olive oil, salt, pepper and the remaining garlic
- put the baking tray into the oven at 180°C for 30 minutes
Serve
- cut the roast into slices and warm it up in the oven again
-
to finish, serve the roast with the vegetables on the plate or directly in the casserole dish
“With this hearty roast we recommend a Glass of the multi-faceted
‘Zweigelt Goldberg 2020’ from the Werner Achs Vineyard
at Lake Neusidler, in Burgenland”
“With this hearty roast we recommend
a Glass of the multi-faceted
‘Zweigelt Goldberg 2020’
from the Werner Achs Vineyard
at Lake Neusidler, in Burgenland”
Can’t get enough of Lebe’genuss?
Each of our apartments has its own character, its own story and therefore its own dishes.
We don’t want to withhold these from you and invite you to browse through the recipes of the other apartments as well.
Can’t get enough of Lebe’genuss?
Each of our apartments has its own character, its own story and therefore its own dishes.
We don’t want to withhold these from you and invite you to browse through the recipes of the other apartments as well.