Glazed Munich Beer Roast

01. October 2014

Vitrifeu: For 4 persons

Preparation time: 45 minutes
Marinating time: 3 hours
Cooking time: 2 hours 15 minutes


  • 800 g pork neck, oven-ready
  • Freshly milled salt and pepper

Ingredients / Filling

  • 5 g butter
  • 70 g onions, peeled
  • 2 g parsley, curly, fresh
  • 20 g dried tomatoes in oil

Ingredients / Marinade

  • 1 g rosemary, fresh
  • 1 tbsp mustard, mild
  • 1 tbsp sunflower oil
  • 0.5 tsp of powdered paprika, noble sweet

Further ingredients

  • 2 tbsp groundnut oil
  • 80 g roasting vegetables (carrots, celeriac, leek)
  • 10 g tomato purée
  • 5 cl white wine
  • 5 cl beer, light
  • 5 cl beer, dark
  • 20 cl brown veal stock

Preparatory work / Filling

  • Chop onions, sweat until soft and light brown in butter and allow cooling down
  • Wash parsley, pluck, pat dry and chop finely
  • Chop dried tomatoes
  • Mix the onions, parsley, dried tomatoes with each other and season to taste with freshly milled salt and pepper
  • Pierce the pork neck with a knife and push through the middle lengthwise, without cutting open at the sides
  • Stuff the meat with the onion mixture and, if necessary, bind it
  • Wash and peel carrots and celeriac, and cut into approx. 1 cm cubes
  • Wash leek and cut into approx. 1 cm pieces

Preparatory work / Marinade

  • Wash and pluck the rosemary, pat dry and chop finely. Mix with the remaining marinade ingredients
  • Cover the pork with the marinade and allow to marinate for at least 3 hours


Pre-heat the oven to 180°C. Take pork neck out of the marinade and season with freshly milled salt and pepper. Heat the groundnut oil in the frying pan, fry the meat until light brown all over and remove.

Then add the vegetables for roasting and fry. Add tomato purée and continue to fry. Add the meat and de-glaze with white wine and almost completely reduce right down.

Then add the light and dark beer, reduce by a half, fill up with brown veal stock and bring to the boil. Cover the roasting pan and slide into the pre-heated oven.

Turn the joint from time to time and baste with the liquid. Cooking takes approx. 100 minutes, but depends very much on the thickness and quality of the meat. When the joint is almost soft, remove the lid and glaze by basting frequently.

Then take the joint out, wrap in aluminium foil and place in a warm oven at 80°C to keep warm. Pass the sauce through a fine sieve, cook down to the desired consistency, remove fat and season to taste.

Shortly before serving cut up the pork neck, arrange on a pool of sauce and glaze with a butter brush. Serve the remainder of the sauce separately.


Enrich the sauce with whipping cream. Do not pour sauce over the joint so that the stuffing can be seen. Serve with noodles or fine risotto rice and seasonal vegetables.

Rudolf Lehmann

Glazed Munich Beer Roast

* incl. VAT, plus shipping