Roast Pork Neck With

,pepper, freshly ground – alternatively atzweise -.

Rub meat with salt and pepper and brown all over in hot clarified butter at high temperature. Sprinkle meat with dried tarragon. Peel and quarter onions, add tomato quarters, three sprigs of fresh tarragon (if preparing for 5 people) and bay spice and sauté. Pour in wine, steam roast in covered saucepan over medium heat for 1 hour and a half. Remove meat and keep warm. Strain the braising liquid through a sieve. Bring to a boil and stir through remaining finely chopped tarragon leaves and mustard. Season the sauce with salt, pepper and a pinch of sugar. Cut the meat into slices and serve the sauce with it.

Tip: Instead of clarified butter, you can also use butter in most cases.

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