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Black Beer Roast with Bread Dumplings and Side Dish

5 from 4 votes
Prep Time 2 hrs
Cook Time 3 hrs 20 mins
Rest Time 10 mins
Total Time 5 hrs 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 109 kcal

Ingredients
 

For the roast you need:

  • 1 kg Pork neck
  • 200 g Smoked apparent belly
  • 2 Piece Carrots
  • 1 small piece Celery
  • 5 Piece Fresh onions
  • 3 Toes Fresh garlic
  • Salt pepper
  • No fat to fry

The sauce approach

  • Sifted powdered sugar (about 1 mocha spoon)
  • Diced vegetables
  • 2 good tablespoon. Tomato paste concentrated three times
  • 1 Tablespoon Caraway seed
  • 1 Tablespoon Marjoram
  • 1 Piece Cinnamon
  • 1 Piece Meat broth itself according to or cubes if you like
  • 1 bottle Doppelbock beer
  • 1 cups Cream
  • Seasoning

carrots

  • 2 Piece Sliced ​​carrots
  • 1 small piece of rest Leeks
  • 1 small piece of rest Water
  • Salt pepper
  • 1 Tablespoon Butter
  • 1 teaspoon Flour
  • Chives fresh (or frozen)

Bread dumplings from grandma

  • 10 Discs Toast (diced)
  • 2 Piece Chicken eggs fresh
  • Nutmeg from the mill
  • Salt pepper
  • 1 Little ones Fresh onion (diced)
  • 1 pole Spring onions fresh, cut
  • 100 g Diced pork belly
  • 4 good tablespoon. Butter
  • 4 good tablespoon. Milk
  • Salt water mixed with whipped starch

Instructions
 

The preparations :

  • Since I don't always look at the clock straight away, it can vary a bit. It has to be chopped up a lot. I cut the vegetables into cubes of the same size: Prepare everything in the right place so I don't have to keep running to look for or fetch this or that.
  • So: cut vegetables, prepare a large roasting pan, preheat the oven to 220 °: spices are ready: bottle opened, tomato paste sprinkled on. Heat the roaster, sprinkle in the powdered sugar and caramelize it, then add the vegetables straight away, stir until they shine. Then stir-fry the caraway seeds and roast the belly briefly. Put the tomato paste in the middle, toast briefly until it leaves marks on the bottom. Now pour the beer in sips so that everything can combine well.
  • Once that's done, I put in the salted piece of meat. Add some more meat stock and put the lid on. From the oven, which I take the temperature, stay at 170 ° in the middle on the grid. Here he can slowly snuggle for a good 3 hours. During this time I prepare the bread dumplings.

Bread dumplings from grandma

  • A bowl with a lid is an advantage: Toasted bread cut 10 slices into cubes, put half of them in the bowl and set the other half aside. Leave the bacon with a little butter in the pan, add the onion and spring onion, fry until translucent, remove the remaining butter, pour it into the pan, melt it, roast the rest of the toasted bread cubes in it until golden. Add the onion bacon mixture.
  • Now everything comes together, mix well in the bowl, pour the hot milk (I use the rest of the heat from the oven) over it. Put the lid on and let it sit for a good 30 minutes. If I still need milk, I can pour it again. But first the two eggs are added, so the dough becomes more handy. Mix everything, then you take your hands, of course (washed beforehand, of course), season to taste with the spices. Let stand, I always prepare it in the evening, it works too.
  • So, put the big pot with water to the boil and sprinkle in the salt, stir some cornstarch with water into the boiling water, so you won't get a nasty surprise, Help the dumplings are boiled off. Let it stand for a good 20 minutes, then they are done.

Noted:

  • Everything that I have described here actually goes hand in hand, if one thing is done you can devote yourself to the other. Therefore the time division is consecutive. My time is based on the thumb. Because you have to interrupt some things. Thank you for the time you took to read all of this. Your Uschi

Nutrition

Serving: 100gCalories: 109kcalCarbohydrates: 0.7gProtein: 21.9gFat: 2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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