Crusted roast with Brussels sprouts
easy
120 mins
120 mins
Ingredients
- 2 medium-sized onions
- 7-10 Tbsp 800 g-1 kg released pork chop roast (with rind; may be ordered in advance from the butcher)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 Bay leaves
- 1 (0,33 l) bottle of malt beer
- 1/4 l clear meat broth (instant)
- 1 pack of "12 dumplings half and half"
- 7-10 Tbsp 750 g-1 kg Brussels sprouts
- 2-3 TABLESPOONS dark sauce thickener
- 1/2 bunch Parsley
- 1 tablespoon (20 g) butter/margarine
Directions
- 1
Onions peel, halve and in columns cut. Wash the meat and pat dry. Cut the rind. Rub meat with salt and pepper
- 2
Place the meat, onions and bay leaves on the fat pan of the oven or in a flat roasting pan. Pour on beer. Roast meat in the preheated oven (electric cooker: 200 °C / circulating air: 175 °C / gas: level 3) for 1 1/2 hours. After approx. 30 minutes, gradually pour on broth. In the meantime, scoop the roast several times with roast stock
- 3
For the dumplings, stir the contents of the package into 3/4 l cold water and leave to swell for approx. 10 minutes. In the meantime clean and wash the Brussels sprouts. Form about 12 dumplings from the potato dough with moistened hands
- 4
Put the dumplings into boiling, slightly salted water and let them simmer in it at low heat for about 20 minutes. Cover the Brussels sprouts and cook them in boiling salted water for 12-15 minutes
- 5
Take the meat out and keep it warm. Degrease roast stock. Remove bay leaves. Bring the meat stock to the boil, add the sauce thickener and let the sauce simmer a little. Season to taste with salt and pepper
- 6
Wash and chop the parsley. Drain the Brussels sprouts, add the fat in pieces and let it melt. Arrange everything. Sprinkle dumplings with parsley
Nutrition Facts
790 kcal
70 g
32 g
51 g
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