Schweinebraten

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Meats | Schweinebraten Image

(German roast pork)

Roast pork is a popular Sunday meal in Central Europe. In Germany, Schweinebraten is most often served with braised cabbage or sauerkraut, dumplings and a fine pilsener. In the Czech Republic this dish is known as vepřová pečeně. In Poland, it is called pieczeń wieprzowa.

Image Creative Commons by Mini OzzY

6 to 8 servings

Ingredients

  • Pork butt or shoulder -- 4 to 6 pounds
  • Caraway seeds -- 2 tablespoons
  • Salt -- 1 tablespoon
  • Pepper -- 2 teaspoons
  • Oil -- 2 tablespoons
  • Onions, roughly chopped -- 3
  • Carrots, roughly chopped -- 3
  • Water, stock, white wine or beer -- 1 cup
  • Flour -- 2 or 3 tablespoons
  • Butter -- 2 or 3 tablespoons

Method

  1. Rub the pork all over with the caraway, salt, pepper and oil and marinate for at least an hour, preferably overnight. Before roasting let the meat come to room temperature by removing from the refrigerator at 30 to 60 minutes before you put it in the oven.
  2. Preheat oven to 350°F. Mix together the onions and carrots and place in the bottom of a roasting pan just large enough to comfortably fit the roast. Pour the water, stock, white wine or beer into the pan.
  3. Place the roast, fat side down, in the roasting pan on top of the vegetables. Cover the pan with foil, place in the oven and roast for 1 hour.
  4. Remove the foil from the pan and turn the roast fat side up. Cut deep crosshatches in the fat in a diamond pattern and place the roast, uncovered, back in the oven. Roast for another 1 1/2 hours to 3 hours, or until the roast is tender and well browned on the outside. A meat thermometer inserted into the center of the roast should read 165°F.
  5. Remove the roast to a cutting board, cover it lightly with foil and let it rest for about 20 minutes while you make the gravy.
  6. Knead the flour and butter together with your fingers to make a doughy paste and set aside in a small bowl. Strain the pan juices from the roasting pan and save the vegetables if you like to serve with the roast. Add enough water, stock, wine or beer to the pan juices to make 2 cups.
  7. Bring the pan juices to a simmer in a saucepan over medium heat. Whisk small pieces of the butter-flour paste into the pan juices until the gravy is thickened to your liking. Reduce heat to low and simmer for another 5-10 minutes. Adjust seasoning to taste.
  8. Slice the roast thinly and serve with the pan gravy on the side.

Variations

  • To thicken the gravy without using flour and butter, puree 2 cups of the pan juices with some of the roasting vegetables and strain.
  • Finish the gravy with a little butter, cream or sour cream if you like.
  • Other seasonings that can be rubbed into the pork before roasting include marjoram, minced garlic or your favorite mustard.

 

 

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