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Hessian Schmandbraten | Tenderly braised in sour cream sauce
(0)
110 min
Under an hour
Knuspr-Küche
Hessischer Schmandbraten ist ein herzhafter deutscher Klassiker für gemütliche Herbsttage: Zarter Schweinenacken wird goldbraun angebraten und zusammen mit süßlich geschmorten Zwiebeln, feinem Majoran und herzhaftem Senf in einer wunderbar cremigen Schmandsoße butterweich gegart.
Ingredients
Preparation method
Preparation
Pat the pork neck dry and rub generously all over with 5 g fine table salt and 2 g ground black pepper. Peel the yellow onions, halve them, and cut them into thin half-rings.
In a bowl, stir the sour cream with 30 g medium-hot mustard until smooth. Wash the fresh flat-leaf parsley, shake dry, and finely chop.
Searing & braising
In a large cast-iron roasting pan, heat 30 g clarified butter over medium to high heat. Add the pork neck and sear vigorously on all sides for 8–10 minutes until golden brown. Then remove the meat and set aside briefly.
Chef's tip
For a particularly velvety texture, some of the braised onions can be pureed with an immersion blender before stirring in the sour cream – traditionally, however, the onion strips remain whole, giving the sauce its wonderfully rustic character.
The Schmandbraten tastes almost even more aromatic when reheated the next day, as the meat perfectly absorbs the flavorful sour cream sauce.
110 min
Masterpiece
