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|Richard in Cincy||
Sunday Bavarian Pork Roast
Joined: Dec 12, 2005
Posted to Thread #25112 at 3:59 pm on Oct 6, 2013
Finally checking in after vacation. Rainy and gloomy October and I'm preparing a traditional Bavarian Schweinsbraten (unfortunately, not with the classic trimmings, for we diet post-vacation ;(
1 large pork shoulder roast, preferably with fat and skin intact (you'd have to go to a real butcher to get this these days), but thanks to Ang's tip, you can sub a "picnic" or fresh ham roast.
Bavarian Pork Seasoning: In a mortar or spice grinder, combine and grind:
1 tablespoon sea salt
1 tablespoon caraway seed
1 tablespoon garlic powder
1 tablespoon peppercorns (or to taste, of course)
1 tablespoon marjoram
1 tablespoon dry mustard
Grind to a coarse grind. Reserve 1 tablespoon, set aside.
Mix 1 cup strong broth and 1 cup dark Bavarian wheat beer.
Place roast skin side down in roasting pan, cover with beer. Baste with bacon dripping or lard. Sprinkle remaining spice mix evenly to cover all sides. Roast at 325F for 1 hour.
Flip roast skin side up, score skin and fat (but don't cut meat) into a cross-hatch pattern to create squares or diamonds of the fat and skin. Insert 5-6 cloves spaced evenly around the roast inside the cuts.
Add turnips to roast in pan with the roast.
Roast for appr. 2 more hours or until tender (depending on size of your roast). Baste the roast and turnips occasionally with the pan juices.
Mix: 1 tbls. sea salt and 4 tbls dark beer. Brush top of roast (cross-hatched skin) with this mixture and place unter the broiler to brown and crisp.
If you want, you can use the pan dripping to make a sauce and add bread dumplings, but I'm not making those today.
Sauerkraut to accompany:
Fry 1 onion, 6 smashed garlic cloves, 6 juniper berries, and the remaining seasoning until onions are tender and beginning to brown lightly. Add bay leaf, and 1 bag of drained, rinsed, and drained again refrigerated sauerkraut with 2 cups liquid (water, dark beer, or broth or a combination). Cover tightly and simmer for 1 hour.
Serve slices of crispy Schweinsbraten napped with pan juices (or sauce and a Knödel if you made those), roasted turnips, and sauerkraut.
Nothing finer with this than a pint of Schneiderweisse (my favorite brand of unfiltered Bavarian wheat beer). But unfortunately, not today ;(
Other messages in this thread:
- 25112. Sunday Bavarian Pork Roast [IMAGE] - Richard in Cincy - 3:59pm on 10/06/13 (8)
- This is what it SHOULD look like [IMAGE] - Richard in Cincy - 4:05pm on 10/06/13
- and the full spread [NT] [IMAGE] - Richard in Cincy - 4:05pm on 10/06/13
- Gorgeous. How funny- I am making pork roast and sauerkraut today. Like minds. [NT] - CathyZ from Kauai - 4:56pm on 10/06/13
- ;) [NT] - Richard in Cincy - 4:59pm on 10/06/13
- Gott in Himmel! Looks JUST like my grandmother's table. Well done. (Wait, no knoedel?) [NT] - Steve2 in LA - 12:29am on 10/07/13
- Well not as fancy but I put boneless pork ribs in with some sauerkraut to cook overnight [NT] - Music City Missy - 3:54am on 10/07/13
- How do you do this! Magic??? Everytime I scroll past this thread, I immediately want pork & kraut! [NT] - MarilynFL - 2:41pm on 10/09/13
- Me too. I hope it rolls over soon. [NT] - Marg CDN2 - 6:33pm on 10/09/13