Red wine-braised pork neck with mushrooms

Recipe for braised pork neck with red wine and mushrooms - a comforting slow-cooked dish for the cold autumn months.

Course Main course

Cuisine Danish

Nøgleord Slow cooking, Slow-cooked, Slow-cooked dishes

Total Time 4

Servings people

Calories 556kcal

2,2 kg pork neck, approx. also sold as pork collar or boneless shoulder (neck end)
250 g bacon, cut into small cubes
25 g butter
350 g mushrooms, sliced or quartered
400 g shallots, peeled
6 cloves garlic, sliced
3 tbsp tomato purée
3 tbsp plain flour
500 ml red wine
600 ml beef stock
5 sprigs thyme
2-3 sprigs rosemary
300 g carrots, sliced
1 handful flat-leaf parsley, roughly chopped
Cornflour and water
Oil
Paprika
Salt and freshly ground pepper

Trim the meat of sinew and any larger pieces of fat and cut it into 8 equal pieces.
Heat a good glug of oil in a large casserole pot and brown the meat well on all sides. Season with paprika, salt and plenty of freshly ground pepper. Set the meat aside on a plate.
Melt the butter in the pot and fry the bacon until golden. Add the mushrooms and brown them well.
Stir in the shallots and garlic, then add the tomato purée and cook it for about a minute.
Stir in the flour and pour over the red wine, and let it simmer for just under 5 minutes - before returning the meat to the pot and adding the stock and the herbs (thyme and rosemary, tied into a bundle).
Put the lid on and let the dish simmer for 3 hours over a low heat - stirring a couple of times along the way.
Lift out the herb bundle and, if you like, skim a little of the fat from the top of the pot with a spoon.
Add the carrots and thicken the sauce slightly with cornflour mixed with cold water.
Let the dish simmer on until the carrots are tender.
Finally, stir the parsley through the dish and season to taste with salt and freshly ground pepper.