Roast with Malt Beer Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast pork, (roast young pork with rind)
- 2 medium onion (s)
- 2 bay leaves
- 330 ml malt beer
- 250 ml meat stock, clear (instant)
- 2 tablespoon sauce thickener, darker, possibly
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and halve the onions and cut into wedges. Wash the meat and pat dry. Cut the rind into a diamond shape or into strips (or have the butcher make it).
- Rub the meat with salt and pepper.
- Place onions, bay leaves and meat on the drip pan or in a flat roasting pan. Pour in the malt beer and fry in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 1 1/2 hours.
- After about 30 minutes, gradually pour in the broth. Pour the meat stock over the roast several times in between. Remove meat and keep warm.
- Degrease the stock, remove the bay leaves, bring to the boil, sprinkle in the sauce thickener and let the sauce simmer a little. Season to taste with salt and pepper.
- Goes well with Brussels sprouts and dumplings (or to taste)
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