My Franconian Roast with Dumplings and Red Cabbage
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg meat (roast pork, beef, turkey or game)
- 300 g shallot (s) or onions, finely chopped
- 300 g carrot (s), sliced
- 2 cloves garlic, cut
- 3 bay leaves
- 5 juniper berries
- 1 tablespoon sugar beet syrup
- 2 liters water
- salt and pepper
- Paprika powder
- nutmeg
- rosemary
- 1 kg dumplings or
- Spaetzle or
- Pasta or
- Potato
- 750 g red cabbae or
- Broccoli or
- sauerkraut
- Oil or Lard
- 500 ml boiling water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 225 ° C. Also preheat the roasting pan with a little lard or oil. Season the meat first and then sear it well on all sides in the roaster. Then add the chopped vegetables and fry them too. Season with sugar beet syrup and paprika powder and continue frying.
- When everything is well seared, add 500 ml of boiling water, the bay leaves and juniper berries and cover the roaster with a lid so that the resulting steam remains in the roaster as condensation.
- Add a little water every 40 minutes. After an hour, remove the lid and simmer the roast open until the meat is tender (about 2 hours, depending on the type of meat).
- I recommend fresh bread or potato dumplings with this. But pasta, spaetzle and potatoes also taste very good with it. If you like, you can also have vegetables such as B. red cabbage, broccoli or sauerkraut are enough.
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