Low-temperature Crust Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 6 hrs |
| Total Time | 18 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg roast pork, roast crust, with a nice rind
- 1 bunch soup vegetables
- 1 bottle wheat beer, dark
- 1 sprig rosemary
- 5 leaves sage
- salt and pepper
- Paprika powder
- 0.5 liter ½ broth, also more
- 5 pinch (s) cumin
- 5 pinch (s) coriander
Print Recipe
Pin Recipe Instructions
- The day before, cut into the rind of the roast in a diamond shape, a craft knife is very suitable for this. Place the roast in the water with the rind overnight, but make sure that only this is in the water.
- Rub the meat side of the roast generously with the spices and sear the roast on all meat sides, but do not brown the rind under any circumstances.
- Chop the parsley from the soup vegetables and the other herbs very finely. Then salt and pepper the rind and rub in the herbs.
- Peel the soup vegetables, chop them roughly and distribute them in a roaster. Place the roast on top with the rind facing up, pour a third of the beer over it and put it in the oven preheated to 80 degrees top / bottom heat. Cook in the oven for 5 - 6 hours, always adding a little broth.
- When the roast has a core temperature of around 70 degrees, drain the stock, remove a few pieces of vegetables and heat the oven to 220 degrees so that the crust becomes crispy. When it has risen nicely and is golden brown, take the roast out of the oven.
- Bring the brew, the rest of the beer and the vegetable pieces to the boil and puree. Then cut the roast open.
- It tastes best with potato dumplings and sauerkraut.
- Good Appetite.
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