Crusted roast in Andechs beer sauce with Bavarian cabbage

Name: Crusted roast in Andechs beer sauce with Bavarian cabbage
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 2 kg Roast pork, from the leg with rind; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Caraway seed; 1,5 l Meat broth; 1 collar Soup Greens; 1 (approx. 1.5 kg) Head white cabbage; 1 Apples; 1 big onion; 2 TABLESPOONS Lard; 1 TABLESPOON Sugar; 1 (500 ml) bottle of dark beer; 2 TEASPOONS Cornstarch; 5 Stem(s) Parsley; 2 TABLESPOONS Cider vinegar

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

2 kg Roast pork, from the leg with rind
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Caraway seed
1,5 l Meat broth
1 collar Soup Greens
1 (approx. 1.5 kg) Head white cabbage
1 Apples
1 big onion
2 TABLESPOONS Lard
1 TABLESPOON Sugar
1 (500 ml) bottle of dark beer
2 TEASPOONS Cornstarch
5 Stem(s) Parsley
2 TABLESPOONS Cider vinegar

Directions

1
Cut the rind with a sharp knife in a diamond shape. Rub the meat and rind with salt, pepper and caraway. Place the meat with the rind facing upwards on the fat pan of the oven. Pour 500 ml of hot broth over the meat and cook in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 2 1/2 hours. Clean or peel, wash and cut the soup greens into pieces. After about 1 hour roasting time, spread around the roast. Pour 750 ml of hot stock over it and continue cooking. Top the roast again and again with roasting set
2
Meanwhile quarter cabbage, wash and remove stalk. Cut cabbage into strips. Peel, quarter, core and chop apple. Peel and chop onion. Melt lard in a casserole. Add sugar and brown slightly. Add onion and apple and fry. Add cabbage and season with salt and pepper. Add 250 ml broth. Cover and stew for about 1 hour. Stir from time to time
3
Pour beer over the roast about 30 minutes before the end of the cooking time. Turn the oven temperature up (electric oven: 225 °C/ circulating air: 200 °C/ gas: see manufacturer) and finish cooking until the crust is crispy. Remove from the oven, keep roast warm. Pour the stock through a sieve in a pot and bring to the boil. Mix the starch with a little water until smooth. thicken the sauce with it, simmer again for about 1 minute and season to taste
4
Wash the parsley, shake dry. Pluck off leaves and cut into strips, except for something to garnish. Season cabbage with vinegar, salt and pepper and sprinkle with parsley. Cut the roast into slices. Serve with cabbage and sauce and garnish with parsley