Pork jaws braised with beer

When pork jowls are simmered for a long time at a low temperature, they become tender as butter and full of wonderful flavor, which can easily be served to guests – and which has gained acceptance on the menus of many restaurants across the country. Simply so delicious and with a flavorful and rich sauce that goes perfectly with mashed potatoes.

Also try: recipe for Beef Stroganoff >>.

Working time 30 minutes.

Number of people: 4.

Freezable Yes

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Pork jaws - braised with beer

3 timer

30 min.

2 days

And

4 pers.

while I'm cooking

• Braised pork jaws
• 750 g pork jaws
• 20g butter
• 2 onions, finely chopped
• 3 carrots, diced
• 1 leek, cut into thin rings
• 3 dl dark beer
• 3 bay leaves
• ½ teaspoon dried rosemary
• 1 teaspoon dried thyme
• 15 g concentrated tomato paste
• 1 dl vegetable broth, cooled
• 1 tablespoon cornstarch
• salt and freshly ground pepper
• 1 tablespoon butter, for frying
• Mashed potatoes
• 1½ kg potatoes
• 110g butter
• 2 dl milk
• 1 pinch of nutmeg
• salt and freshly ground pepper
• For serving and arranging
• 30 g hazelnuts
• ½ cup broad-leaf parsley, finely chopped
• 1 organic lemon, finely grated zest

Braised pork jowls Remove tendons from the pork jowls and pat them dry with a piece of kitchen paper. Brown the pork jowls in butter in a pan and then set aside on a plate.

Add the onions, carrots and leeks to the pan and sauté over medium heat until the onions are soft. Add the browned meat, dark beer, tomato paste, bay leaves, rosemary, thyme, salt and freshly ground pepper.

Cover and simmer gently for 2 hours over low heat. Stir the vegetable stock with the cornstarch and add to the pot. Stir well and simmer for another 15 minutes.

Remove the bay leaves from the pot and season the dish with salt and freshly ground pepper.

Mashed potatoes Boil the potatoes in unsalted water until tender. Heat the milk in a saucepan until it is about 50 degrees.

Mash the hot, freshly cooked potatoes lightly with butter and then beat the mashed potatoes with a hand mixer on the lowest speed, while adding the hot milk little by little, until the consistency of the mashed potatoes is creamy, airy and velvety.

Season with salt and pepper, and freshly grated nutmeg.

To serve, chop hazelnuts, parsley and finely grated lemon zest together until finely chopped.

Serve the braised pork jaws with mashed potatoes and a sprinkle of hazelnuts.

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