Ingrédients pour Authentic Schweinebraten German Pork Roast Bavarian Style
- 3-4 lb boneless pork shoulder roast
- 2 tablespoons Dijon mustard
- 1 tablespoon caraway seeds
- Onion Powder
- 1 teaspoon garlic powder
- 2 tablespoons paprika
- Celery Powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 medium leeks, chopped
- 2 cups beef broth
- potato dumplings, for serving
- sauerkraut, for serving
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Comment préparer Authentic Schweinebraten German Pork Roast Bavarian Style
- Preheat oven to 350°F (175°C).
- Rinse a 3-4 lb boneless pork shoulder roast and pat it completely dry with paper towels.
- In a small bowl, combine 2 tbsp paprika, 1 tbsp caraway seeds, 1 tbsp salt, 1 tsp black pepper, 1 tsp garlic powder. Rub this mixture all over the roast.
- Spread 2 tbsp of Dijon mustard evenly over the seasoned roast.
- Heat 2 tbsp olive oil in a large, heavy-bottomed roasting pan over medium-high heat. Add 2 chopped carrots and 2 chopped leeks; sauté until softened, about 5 minutes.
- Remove vegetables from the pan and set aside. Sear the roast on all sides until nicely browned, about 2-3 minutes per side. This step is crucial for developing rich flavor.
- Add 1 large chopped onion (including the brown skins for extra flavor) to the pan.
- Pour in 2 cups of beef broth into the pan, scraping up any browned bits from the bottom.
- Return the carrots and leeks to the pan. Transfer the roasting pan to the preheated oven.
- Roast, covered, for 1 ½ hours.
- Remove the lid, stir the onions and vegetables, and turn the roast over.
- Roast uncovered for 1 hour, adding more broth if the liquid evaporates significantly.
- Remove the roast from the oven and transfer to a plate to rest for at least 15 minutes before slicing.
- While the roast rests, prepare the gravy: Using a basting brush, scrub the sides and bottom of the roasting pan to loosen any browned bits. This adds incredible depth of flavor!
- Strain the pan juices through a fine-mesh sieve into a saucepan, pressing on the solids with a spoon to extract as much liquid as possible.
- Bring the strained liquid to a simmer over high heat and reduce slightly until thickened, about 5-10 minutes.
- Slice the roast into ½-inch thick slices. Pour the gravy generously over the sliced pork.
- Serve immediately with your favorite potato dumplings and sauerkraut.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
11g
Fat
24g
Carbs
2g
