Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Slice the roast and serve with the beer sauce.
6. Dumplings go best with this.