Malt beer sauce

Ingredients for 4 servings:

• 80 g onion(s)
• 25 g celeriac
• 50 g carrot(s) (yellow turnips)
• 1 clove(s) garlic
• 8 g tomato paste
• 50 ml red wine
• 200 ml malt beer
• 350 ml broth
• 1 tbsp flour
• lemon juice
• Paprika powder, sweet
• pepper
• Salt
• possibly sauce thickener, dark

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

goes perfectly with meatloaf, roasts, etc.

Peel and dice the onions, celery, turnips, and garlic. Lightly dust with flour, fry, and allow to brown. Add the tomato paste and sweat. Add the paprika and fry. Deglaze with red wine several times and reduce. Top up with stock and simmer slightly, then add the malt beer and simmer for about 20 minutes. Finely purée the sauce with a hand blender. Season with salt, pepper, and lemon juice. Thicken slightly with a gravy thickener if desired. Preparation with roast pork: First, season the roast pork (from the neck) well with pepper and salt, sear, and remove from the pan. Then proceed as above and return the roast to the pan once all the ingredients are in the pot. Continue preparing the roast as desired (e.g. marinate overnight with mustard and spices, then finish cooking in the oven at 100°C for about 2.5 hours), allow to cool, and slice thinly.