Pork Carbonade Caraway Glace with – *

(*) Pork carbonade “Caraway Glace” with onion peppers and paradeis herb.

Tenderly plate the carbonades, season with salt, rub with pressed garlic, sprinkle heartily with caraway seeds. Flour one side, fry quickly in hot oil and place in a frying pan. Lightly dust the frying residue, pour in the stock, pour in the carbonades and steam until soft with the lid closed. Before serving, bind (assemble) jus with pieces of ice-cold butter.

Onion apples

Cut onions into thin strips and roast until golden. Cut potatoes into slices and brown in a frying pan while swinging. Add onions, mix, season with salt, season with pepper, roast again and sprinkle with parsley.

Paradeis herb

Cut the herb into fine noodles, season with salt, add sugar, vinegar and a little caraway, mix and marinate for about 1/2 hour.

Fry onions in lard, add tomato paste, crushed garlic and paprika, extinguish with wine. Add cabbage, pour in soup and simmer until soft.

When the cabbage is soft, dust with flour, add pieces of tomatoes, let it boil again and season.

Our tip: use a deliciously spicy bacon for a delicious touch!

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