Braised Pork with Carrots and Potatoes
By chef Jan Tomanec
One of the other classic Czech dishes. Slowly roasted cubes of pork neck with carrots, deglazed with beer for extra flavor, served with boiled potatoes.
- 49 min
- total
- Medium
- level
- 5
- (1)
6 min prep · 43 min cook
What you will need
-
Pork Neck 1 pcs -
Baby Potatoes 200 g -
Carrot 1 pcs
-
Onion 0.5 pcs -
Garlic 0.5 clove -
Chicken bouillon 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients and preheat the oven to 180 C
-
Cut the meat. Cut the meat into smaller cubes, season with salt and pepper
-
Cut the onion and garlic. Cut the onion and garlic into thin slices
-
Cut the carrots. Cut the carrots into rounds
-
Place in a baking dish and add broth. Place everything in a baking dish, add bouillon dissolved in water (1-2 cups for 4 servings so that the meat is about halfway submerged, or use stock) and bake in the preheated oven for about 40 minutes, until the meat is tender
-
Bake the potatoes. Cut the potatoes in halves or smaller pieces, season with salt and pepper, drizzle with olive oil, and bake in the oven for about 20-25 minutes, until golden and crispy
-
Reduce the sauce. After baking, remove the meat from the baking dish and reduce the sauce on the stove over medium heat for about 5-10 minutes so it thickens slightly
-
Serve. Serve and enjoy the dish
Ratings and comments
-
Sab
Tohle si musím dělat jen sobě nikdo jiný to nejí a já to miluju
More from this category
Meatloaf in Creamy Sauce and Carlsbad Dumpling
Make a traditional creamy sauce, just a little differently and more quickly. Instead of beef, we will prepare it with meatloaf roast. As a side dish, we will use a soft and delicious Karlovy Vary dumpling.
