Beer-braised pork collar with vegetables and cream

Ølbraiseret nakkefilet - Opskrift på braiseret nakkefilet med øl

Beer-braised pork collar with vegetables and cream

Recipe for pork collar braised in beer with vegetables.

Course Main course

Cuisine Danish

Nøgleord Braised, Pork collar, Slow-cooked, Slow-cooked dishes

Total Time 5

Servings people

Calories 645kcal

Ingredients

Beer-braised pork collar - for cooking

1 pork collar joint (boneless pork neck end), about 1.4 kg
50 g butter
2 large onions - or 200 g shallots
2 large carrots
1 leek
2 sticks celery
4 cloves garlic
1 handful flat-leaf parsley
5 sprigs thyme
3 sprigs rosemary
2 tsp paprika
400 ml dark beer
800 ml stock, - vegetable or chicken
2 tbsp olive oil

For the sauce

250 ml whipping cream (38% fat)
2 large carrots, sliced
1 leek, sliced
Cornflour and a little water

To serve

2 spring onions, finely sliced
Flat-leaf parsley, finely chopped
Mashed potatoes - click here - or boiled rice or potatoes

Instructions

Beer-braised pork collar

Clean the vegetables and chop them roughly, chop the parsley and tie the thyme and rosemary together into a small bouquet.
*It is there to flavour the dish, but is strained out at the end.
Heat the butter and oil in a large heavy-based pot. Season the pork collar with paprika, salt and pepper, and brown it well on all sides.
Lift the joint out and set it aside.
In the same pot, fry off the vegetables, - start with the onion, carrots, celery and leek and fry them for about 5 minutes. Then add the garlic and parsley and fry for a couple more minutes. Season with freshly ground pepper.
Pour in the beer and add the herb bouquet, - and let it simmer for 5 minutes.
Return the joint to the pot, pour in the stock, and let the pork collar simmer with the lid on for about 4 hours.
*Turn it once along the way, - and add a little more stock if needed.
*The liquid should only come about halfway up the joint.
Lift the pork collar out, cover it with foil and set it aside.
Strain the stock through a fine-mesh sieve, and pour the stock back into the pot.
*The vegetables are very overcooked by this point. You can choose to reuse some of them, or you can discard them, - it is up to you.
Turn the heat right up so the stock reduces to about 800 ml. Then turn down to medium heat, and add the fresh sliced carrots and leek and let them cook in the stock for about 10 minutes.
Add the cream and bring the sauce back to the boil, then adjust the consistency with a little cornflour mixed with cold water.
Season the sauce to taste with salt and pepper, - and return the joint to it.
*You can also put the joint in a serving dish and pour the sauce over, - it is up to you how you want to serve it.
Serve the dish topped with plenty of chopped parsley and sliced spring onions, - and with good mashed potatoes, root vegetable mash, freshly boiled potatoes or rice on the side.

Nutrition