Classic Sunday Roast from the Dutch Oven
Tender pork neck, marinated for two days, slowly braised and served with golden-brown napkin dumplings – that's what a real Sunday family meal tastes like.
Marinating makes the roast especially aromatic and juicy. In a Dutch Oven or braiser, it cooks wonderfully evenly and develops a rich, savory sauce.
Ingredients (approx. 6–8 people)
For the marinated pork neck:
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2.5 kg pork neck
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6 cloves garlic
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6 large onions
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approx. 600–750 g sour cream
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3 tbsp mustard
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500 ml vegetable stock
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500 ml beef stock
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Salt
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Pepper
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2 tsp paprika powder (sweet)
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1 tsp marjoram or thyme
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some oil for searing
For the napkin dumplings:
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12 ready-to-bake rolls
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8 eggs
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1 liter milk (lukewarm)
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Salt
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some nutmeg
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2–3 tbsp butter
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Breadcrumbs
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Butter for the mold
Preparation – 2 days in advance
1️. Marinate the meat
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Slice 3 cloves of garlic.
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Stud the pork neck with it.
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Cut onions into thick rings.
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Place 2/3 of the onions in a large baking dish or braiser.
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Mix sour cream with mustard, salt, pepper, and paprika powder.
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Place the meat on top and cover completely with the cream mixture.
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Distribute the remaining onions and chopped garlic over it.
Cover and let marinate in the refrigerator for 48 hours.
On cooking day
2️. Sear the meat
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Remove the meat from the marinade and pat it dry thoroughly.
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Reserve the marinade.
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Sear the neck vigorously on all sides.
Reduce the marinade slightly in a pot.
3️. Braise
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Place the meat in the Dutch Oven or braiser.
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Add marinade, vegetable stock, and beef stock.
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Season with marjoram or thyme.
Braise for approx. 3–3.5 hours at 160–170 °C (indirect heat or oven).
Core temperature: approx. 75–80 °C.
Prepare napkin dumplings
4️. Dumpling mixture
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Dice the rolls.
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Toast half in butter until golden brown.
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Mix with the remaining bread cubes.
Stir in eggs, lukewarm milk, salt, and nutmeg, then gently fold in.
Do not knead too vigorously – the mixture should remain loose.
5️. Bake
Generously butter a loaf pan and sprinkle with breadcrumbs.
Fill with the dumpling mixture.
Bake at 170 °C for approx. 45–50 minutes.
Let rest briefly, then slice.
Serve
If necessary, strain the sauce through a sieve and season to taste.
Slice the roast and serve with the napkin dumplings.
💡 Tip
- For a more classic taste, you can add bay leaf and allspice to the sauce.
- Dumplings can also be steamed for a particularly traditional approach.
Many thanks to die Rozweiundachtzig for the inspiration and photos!
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