Crusted roast in beer sauce with Bavarian cabbage

Name: Crusted roast in beer sauce with Bavarian cabbage
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 7
Ingredients: 2 kg Roast pork crust; 7-10 Tbsp salt, sugar, pepper; 1 TABLESPOON Caraway seed; 1 glass (400 ml) Vegetable stock; 1 collar Soup Greens; 1 (approx. 1.5 kg) Head white cabbage; 1 big onion; 1 Apples (e.g. Elstar); 2 TABLESPOONS clarified butter; 1 (500 ml) bottle of dark beer; 5 Stem(s) flat leaf parsley; 2 TEASPOONS Cornstarch; 2 TABLESPOONS Cider vinegar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

This juicy roast with crispy crust and spicy beer sauce will delight your whole family today and make you the hero of the day!

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 7

2 kg Roast pork crust
7-10 Tbsp salt, sugar, pepper
1 TABLESPOON Caraway seed
1 glass (400 ml) Vegetable stock
1 collar Soup Greens
1 (approx. 1.5 kg) Head white cabbage
1 big onion
1 Apples (e.g. Elstar)
2 TABLESPOONS clarified butter
1 (500 ml) bottle of dark beer
5 Stem(s) flat leaf parsley
2 TEASPOONS Cornstarch
2 TABLESPOONS Cider vinegar

Directions

1
Preheat oven for roasting (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash meat, dab dry. Cut the rind into a diamond shape with a cutter at a distance of approx. 1 cm, but do not cut into the meat.
2
Rub the rind with 1-2 tsp salt and caraway. Make sure that especially the incisions are seasoned. Place the meat with the rind facing upwards on the fat pan (deep baking tray) of the oven.
3
Heat the stock and pour half the stock over the meat. Roast in the hot oven for about 2 1⁄2 hours. Clean or peel the soup greens, wash and cut into large pieces. After about 1 hour roasting time, spread around the roast.
4
In the meantime, clean, wash and quarter the cabbage for the Bavarian cabbage and cut it into strips from the stalk. Peel and finely chop the onion. Peel, quarter, core and dice the apple. Melt the lard in a large pot.
5
Lightly brown 1 tablespoon of sugar in it. Add onion and apple and fry. Add cabbage. Season with salt and pepper. Add the rest of the stock, bring to the boil. Cover and stew for about 1 hour. Stir from time to time.
6
Increase the oven temperature approx. 30 minutes before the end of the roasting time (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer). Pour beer over the roast and finish roasting until the crust is crispy.
7
Wash the parsley, shake dry. Pluck off leaves and cut into strips. Remove roast, keep warm. Pour broth through a sieve into a pot, bring to the boil. Stir starch with a little water until smooth.
8
Bind Bratsud with it. Simmer again for about 1 minute and season to taste. Season Bavarian cabbage with vinegar, salt, pepper and sugar. Sprinkle with parsley. Cut the roast into slices. Serve with cabbage and sauce.
9
Potato dumplings or spaetzle go well with it.