Bayrischer Schweinebraten mit dunkler Soße , Rezept // Episode 0043

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner while pork butt is more economical.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: broth

Non-alcoholic beer maintains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, chicken broth is often cheaper.

Cut the root vegetables into small pieces, using a pack of pre-cut soup vegetables for convenience.

Peel and chop the celery, and cut the carrots into hazelnut-sized pieces without peeling them.

Wash the pork shoulder under cold running water and dry it with kitchen paper.

Season the pork with a heaping teaspoon of black pepper, a heaping teaspoon of salt, and about 2 tablespoons of medium hot mustard, rubbing it into the meat.

In a large pot, heat 1.5 tablespoons of butter until it starts to smoke lightly.

Sear the pork in the pot for about 50 seconds to 1 minute on all sides to create a nice brown crust.

Remove the pork and set it aside; add the chopped onions to the pot.

Deglaze the pot with about 100 ml of beer, scraping up the browned bits from the bottom.

Add the root vegetables to the pot and sauté for about 20 minutes, stirring frequently to develop a nice brown base.

Stir in 1 tablespoon of tomato paste and cook it to caramelize and enhance the sauce's color.

Gradually add the 400 ml of beef broth and beer in four stages, allowing the liquid to evaporate between additions to concentrate the flavors.

Transfer the mixture to an oven-safe dish, cover it, and bake for 3.5 hours at 140°C (284°F).

After baking, keep the pork warm in the oven at 80°C (176°F) while straining the sauce through a sieve into a pot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens