Brunswick roast mumme
easy
180 mins
180 mins
Ingredients
- 7-10 Tbsp - 1,5 kg pork crust roast with rind (e.g. back or lower shell)
- 7-10 Tbsp - Salt
- 7-10 Tbsp - Pepper
- 7-10 Tbsp - ground caraway
- 7-10 Tbsp - 1 medium sized onion
- 7-10 Tbsp - 1 bunch of soup greens
- 7-10 Tbsp - 100 ml Braunschweiger double sailing ship mast (alternatively malt beer)
Directions
- 1
Wash the meat, dab dry and rub with salt, pepper and caraway. Place in a roaster with the rind facing down and pour on approx. 1⁄4 l boiling water. Braise in the pre-heated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes.
- 2
Peel the onion, clean and wash the soup vegetables. Cut everything into pieces.
- 3
Lift meat out of the roaster. Pour off the stock and fill up with water to 1⁄2 l. Cut the rind at a distance of about 1 cm. Place the roast in the roaster with the rind facing upwards. Arrange vegetables and onion around it.
- 4
Roast in a hot oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 2 hours. Pour on the stock after approx. 30 minutes. After approx. 1 1⁄2 hours, switch the oven on (electric oven: 200 °C/recirculating air: 175 °C/gas: level 3).
- 5
Coat the crust several times with mumme and fry until crispy for about 30 minutes.
- 6
Keep the roast warm. Put the roast stock with approx. 1⁄3 roasted vegetables in a pot. Dissolve the roasting mixture with a little hot water and pour in. Puree everything. Heat the sauce and season to taste. Cut the roast open and serve with the sauce.
- 7
taste butter savoy cabbage and fried potatoes.
- 8
Drinks tip: Beer, e.g. Braunschweiger Mumme.
Nutrition Facts
500 kcal
4 g
30 g
49 g
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