Germany Schweinebraten (Roast Pork)
A roast pork with simple seasonings, schweinebraten is a common German main course. It is a popular Sunday meal in Germany and is frequently served with sauerkraut or braised cabbage, dumplings, and beer. It is recommended to use a high-quality pork roast with a substantial cap of fat and skin on it as this will naturally protect the meat from drying out.
Recipe Servings: 6
Prep Time
10 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
2 hours
Total Time
10 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 lb (1.5 kg) pork roast
- ½ tsp (3 g) caraway, ground
- 3 garlic cloves, minced and divided
- 2 Tbsp (30 ml) oil
- 1 tsp (5 ml) paprika
- 2 onions, peeled and sliced
- 2 carrots, peeled and sliced
- 1 celery root, peeled and sliced
- 1 bay leaf
- 1 bottle dark beer
- Salt, to taste
- Ground black pepper, to taste
Directions
- Score skin of roast with a sharp knife.
- Combine caraway, 1 garlic clove, oil, and paprika in a small bowl.
- Rub meat with spice mixture, wrap in foil, and refrigerate overnight.
- Preheat the oven to 425°F (220°C).
- Remove foil, and season meat with salt and pepper.
- Place roast on rack in roasting pan, skin side down, and bake until browned.
- Turn roast and brown other side.
- Reduce heat to 325°F (160°C).
- Add vegetables and bay leaf to pan and pour beer over meat.
- Bake for about 90 minutes, basting periodically, until meat is cooked through. If all liquid evaporates before meat is cooked, add additional beer or water to pan.
- Remove meat and place on a serving dish.
- Reduce pan juices on stovetop and serve with roast.
Copyright © 1993—2024 World Trade Press. All rights reserved.