Sauerbraten vom Schwein

Name: Sauerbraten vom Schwein
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 5
Ingredients: 1/4 l Red wine vinegar; 6 black peppercorns; 8 Juniper berries; 2 Bay leaves; 2 Star Anise; 2 Onions; 720 g Carrots; 1/4 Celeriac; 1.2 kg Roast pork (e.g. from the shoulder); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 TABLESPOON Tomato paste; 300 ml Vegetable broth; 200 ml dry red wine; 4 Stem(s) Parsley; 1 package (750 g) Dumpling dough (half & half); 1 TABLESPOON Butter; 1 TABLESPOON Maple syrup; 100 g dried cranberries; 2 TABLESPOONS redcurrant jelly; 1-2 TABLESPOONS dark sauce thickener

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 5

1/4 l Red wine vinegar
6 black peppercorns
8 Juniper berries
2 Bay leaves
2 Star Anise
2 Onions
720 g Carrots
1/4 Celeriac
1.2 kg Roast pork (e.g. from the shoulder)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 TABLESPOON Tomato paste
300 ml Vegetable broth
200 ml dry red wine
4 Stem(s) Parsley
1 package (750 g) Dumpling dough (half & half)
1 TABLESPOON Butter
1 TABLESPOON Maple syrup
100 g dried cranberries
2 TABLESPOONS redcurrant jelly
1-2 TABLESPOONS dark sauce thickener

Directions

1
Put vinegar and 3/8 litres of water in a pot and bring to the boil. Coarsely crush peppercorns and juniper in a mortar. Add bay leaves, aniseed and crushed spices to the pot and simmer at low heat for about 2 minutes. Remove from the stove and let it cool down
2
Onions peel and roughly chop. Clean and wash 2 medium-sized carrots and celery and cut them into large pieces. Wash the meat and dab dry. Put the vegetables and meat in a bowl and pour the stock over them so that the roast is covered as completely as possible. Cover and marinate in the refrigerator for about 24 hours. After 12 hours turn the meat over
3
Remove the meat from the marinade and dab dry with kitchen paper. Pour the marinade through a fine sieve and collect the stock. Drain vegetables and spices. Measure out 200 ml marinade. Season meat with salt and pepper. Heat oil in a roasting pan. Brown the meat thoroughly all around. Add onions, vegetables and spices and fry. Stir in tomato paste and fry for 1-2 minutes. Deglaze with 250 ml stock, measured marinade and red wine and bring to the boil. Cover in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) and braise for 1 1/2-2 hours
4
Wash parsley, shake dry and chop finely. Mix dumpling mixture and parsley and form into small dumplings. Put the dumplings into boiling salted water and let them simmer for about 20 minutes
5
Peel, wash and slice the remaining carrots. Heat the butter in a wide saucepan. Sauté the carrots in it, then deglaze with approx. 50 ml broth. Season with salt, pepper and maple syrup and simmer covered for about 5 minutes.
6
Remove meat from the roaster and keep warm. Pour sauce through a sieve. Add cranberries and jelly, bring to the boil, stir in sauce thickener and simmer at low heat for about 1 minute. Season sauce with salt and pepper. Cut the roast open, arrange on a plate with some sauce and carrots. Add the dumplings and the rest of the sauce
7
With 6 people:
8
waiting time approx. 24 hours