Iberico neck with sweet potato

> 3 hours
6 persons
Medium
BBQ
Iberico neck with sweet potato

Cook Iberico neck roast with sweet potatoes and beets on the barbecue, served with mint-lime quark and pomegranate seeds. This recipe is crafted by a professional chef and brought to you by BEEF&STEAK. If desired, you can easily order the products via the links below or the list at the bottom.

Ingredients


  • 1 piece of Iberico neck
  • 500 grams sweet potato
  • 500 grams cooked red beetroot
  • 1 pomegranate
  • 100 ml quark
  • Mint

Other necessities:

Preparation

This is how you prepare this recipe!


  • 1. Remove the meat from the packaging and let it come to room temperature for one hour.
  • 2. Slice the meat halfway along the long side until you can "open" it.
  • 3. Roll up the meat and tie it with butcher's twine or secure it with cocktail sticks.
  • 4. Rub the Iberico neck roast with coarse sea salt and ground black pepper.
  • 5. Wrap the roast in butcher paper and then in aluminum foil.
  • 6. Let the roast cook indirectly on the barbecue at 150 degrees Celsius for 4 hours.
  • 7. During the last hour, cook the sweet potatoes in their skins on the barbecue.
  • 8. Peel the sweet potatoes, cut them into large pieces, and place them in a shallow dish. Peel the red beets, cut them into large pieces, and place them among the sweet potatoes.
  • 9. Stir the quark until smooth and mix in a pinch of salt, finely chopped mint, and lime juice.
  • 10. Unwrap the roast. Sear it over direct heat on the barbecue grill until it is golden brown and crispy all over.
  • 11. Slice the roast and place the slices on top of the sweet potatoes and beets in the dish.
  • 12. Spoon the quark over the dish. Finish with pomegranate seeds and a few mint leaves.