John Myers
Rolled Roast in Beer Sauce with Dumplings
The perfect rolled roast in beer sauce with dumplings recipe with a picture and simple step-by-step instructions.
- 1 kg Rolled roast from the pork shoulder
- 0,33 l Light beer
- 0,2 l Water
- 1 Pc. Diced onion
- 2 tbsp Oil
- 3 Nelken, 5 Wacholderbeeren, 1 Lorbeerblatt
- For the marminade: 1 level teaspoon each
- Salt, pepper, paprika, coriander, cumin
- 100 ml Dry red wine
- 1 Pc. Freeze bag
- First I marinate the roast 1 day beforehand in a mixture of: Wine and 1 level teaspoon each of salt, pepper, paprika, coriander and cumin in a freezer bag in the refrigerator.
- Take out of the fridge 30 minutes before preparation. Preheat the oven to 160 ° C. Heat the oil in a saucepan and fry the onions until translucent. Remove and then sear the roast on all sides.
- Then pour the beer over it, add the onions and fill up with water, the roast should lie halfway in liquid. Then I put the cloves, juniper berries and the bay leaf in a tea infuser and hang it in the pot. Put the lid on and put it in the oven for 90 minutes.
- Turn the roast and place in the oven for another 90 minutes. Possibly add a little more liquid. Prepare and cook the dumplings. Let the roast rest in the closed pot for a good 10 minutes before slicing.
- Season, thicken or reduce the liquid and serve as a sauce. Today there are also peas. But of course a lot of other vegetables or salads also taste good. 😉
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