Schweinebraten: Marinated pork roast with a savory gravy
- 2 kg pork shoulder roast
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons mustard, preferably German
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 2 tablespoons vegetable oil
- 500 ml beef broth
- 2 tablespoons all-purpose flour (optional for thickening gravy)
Prepare to savor the timeless flavors of tradition with Grandma's Classic Juicy Roast Pork with Rustic Vegetables, brought to you straight from the cherished family cookbooks of CALLEkocht - Grandma's Recipes. This recipe encapsulates the heartwarming nostalgia of a Sunday family dinner, where the roast takes center stage and simplicity is celebrated. Cook along with us and relish in the rich, tender pork and aromatic vegetables that are sure to entice the taste buds and gather compliments from around your table.
Ingredients:
- 2.6 kg pork neck (adjust as needed for your party size)
- Salt, to taste
- Freshly ground black pepper, to taste
- Water, as needed
- 3 medium carrots, peeled and roughly chopped
- 2 celery stalks, roughly chopped
- 2 onions, peeled and quartered
- Parsley root (optional), peeled and chopped
- Red wine or unsweetened grape juice, for deglazing
- 1-liter water, for braising
- 3 bay leaves
- 4 cloves
Instructions:
1. Preheat your oven to 160°C (320°F).
2. Generously season the pork neck with salt.
3. In a large roasting pan, sear the pork neck over medium-high heat with a splash of water, until it's browned on all sides.
4. While the pork is browning, prepare your rustic vegetables by chopping the carrots, celery, onions, and parsley root (if using). Set aside.
5. Once the pork is browned, remove it from the pan and set aside. Season it with freshly ground black pepper to your liking.
6. In the same roasting pan, add the chopped vegetables and sauté them briefly, absorbing the flavors left from the pork.
7. Deglaze the pan with red wine or unsweetened grape juice, scraping up any flavorful bits from the bottom. Allow reducing slightly.
8. Return the pork to the roasting pan, adding approximately 1 liter of water, bay leaves, and cloves. Ensure the water level is ample for sauce formation but not so much that it covers the meat completely.
9. Cover with a lid or foil and transfer to the preheated oven.
10. Roast for approximately 1.5 hours, or until the pork is tender and thoroughly cooked.
11. Once the pork is done, remove it from the oven, and let it rest. In the meantime, strain the vegetables and spices from the sauce. If desired, thicken the sauce with a roux or cornstarch slurry, and season to taste.
Prep Time: 20 minutes
Cook Time: 1.5 hours
Total Time: 1 hour 50 minutes
Equipment: Roasting pan, oven, cutting board, chopping knife, strainer, and optional thickening agents for sauce.
Cooking Tips:
- Using a whole cut of meat like pork neck ensures juiciness due to the even cooking and retained moisture.
- Leftovers can be repurposed into delicious meals, such as cold roast pork sandwiches with tartar sauce.
- Adjust the thickness of the sauce according to your preference.
Servings: This recipe is scalable but based on 2.6 kg of pork, it should serve 8-10 people generously.
This recipe is attributed to CALLEkocht - Grandma's Recipes. You can watch the magic unfold on their YouTube channel at https://www.youtube.com/@CALLEkocht.
#grandmasrecipe #vegetables #familydinner
YouTube channel - CALLEkocht - Grandma's Recipes: https://www.youtube.com/@CALLEkocht
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