Reisfleisch (aus Durocschulter)

Zutaten

600 g Duroc Schweineschulter
100 g Öl
300 g Zwiebel
250 ml Reis
1 L Rindssuppe
2 EL Paprikapulver Edelsüß
2 Stk. Knoblauchzehen
1 Stk. Lorbeerblatt
1 Prise Salz, Pfeffer und Kümmel
Tomatenmark

Zubereitung

Zu Beginn den Zwiebel und Knoblauch würfelig schneiden und in einem Topf mit Öl goldbraun anbraten, anschließend Tomatenmark mitrösten. Danach mit Paprikapulver stauben und mit Rindssuppe ablöschen und Lorbeerblatt hineingeben. Das Fleisch dazugeben und ca. 2 Stunden kochenlassen bis das Fleisch weich ist. Am Ende den Reis dazugeben, köcheln lassen bis der Reis weich ist und mit Salz, Pfeffer und Kümmel abschmecken.

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