Shoulder Roast with Bone and Rind in Beer Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg pork shoulder, with bone and rind
- 1 bunch soup greens
- 1 medium onion (s)
- 1 bottle beer, dark, optionally also light
- pepper
- salt
- 1 tablespoon clarified butter
- 1 glass water
- 1 teaspoon caraway seeds
- Flour, for binding
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 degrees.
- Cut the soup greens and onions into small pieces. Rub the shoulder roast with salt and pepper. Heat the clarified butter in a casserole and sear the roast well on all sides, add the onions, caraway seeds and soup greens to the roaster and deglaze with a glass of water. Place the roaster in the oven on the lower rail, with the rind facing up.
- Braise for 2 1/2 - 3 hours, dousing the gravy over and over again. Brush with beer over and over again for the last 30 minutes so that the crust becomes nice and crispy.
- Take the roast out of the pan and place it on a plate in the oven.
- Degrease the meat juices. Season to taste with salt and pepper, puree the vegetables and thicken with a flour tip.
- Potato dumplings and red cabbage go well with this.
- Tip:
- Season the sauce with an additional dash of beer.
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