Best Besten Schweinsbraten Rezept Recipes

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.

BESTEN SCHWEINSBRATEN REZEPT

Steps:

• 1. Place dried plums in a medium bowl. Heat the apple juice and pour over the plums. Let sit until plums are softened, about 30 minutes (longer if plums are very hard).
• 2. Rub the meat with a mixture of salt, pepper and ground paprika and brown on all sides in oil.
• 3. Push whole cloves into the roast and place it in an oven bag according to directions.
• 4. Cut the onions into 1-inch chunks and add to the bag. Add the plums and apple juice and close the bag. Cut slits in the bag according to directions on the package and place the roast and bag in a casserole dish with 2-inch sides.
• 5. Place casserole in a preheated 350-degree oven. Bake for 1-1/2 hours or until meat registers 160 degreesF on a meat thermometer.
• 6. Remove from oven. Carefully cut one corner of the bag and empty the liquids into a pan. You can keep the onions and plums in the liquid, too.
• 7. Remove the roast from the bag and tent with aluminum foil to keep warm.
• 8. Place the liquids on the stove top and bring to a boil. Reduce broth to about one cup. Reduce heat.
• 9. Stir the sour cream together with the corn starch. Stir into the broth, bring to a boil and stir until thickened.
• 10. Season to taste with horseradish (optional), salt and pepper, as necessary.
• 11. Slice the roast and serve with the sauce over potatoes or noodles.