Roast Suckling Pig in Beer Sauce
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg shoulder suckling pig
- salt
- 1 tablespoon caraway, pounded in a mortar, or caraway powder
- 2 onions)
- 2 carrot (s)
- 100 g celeriac
- 1 leek, small
- 2 tablespoon clarified butter
- 250 ml meat broth
- 250 ml beer, dark
Print Recipe
Pin Recipe Instructions
- Rub the meat all over with salt, pepper and crushed caraway seeds. Peel and roughly dice the onion, carrots and celery, clean and wash the leek and cut into rings.
- Heat the clarified butter in the roaster and sear the meat on all sides, then remove it. Put the vegetables in the roaster and stir-fry for a few minutes. Deglaze with the meat stock and place the meat on the vegetables.
- Roast in an open roaster at 160 ° in the middle of the oven for about 2 hours. Occasionally douse with beer and brush with the juice from the roaster. Turn the roast halfway through the cooking time.
- When the meat is tender, take the roast out of the roaster, wrap it in aluminum foil and keep it warm in the switched off oven. Pour the gravy through a sieve, strain the vegetables a little. Season the sauce with salt and pepper.
- Slice the roast and serve with the beer sauce.
- Dumplings go best with this.
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