John Myers
Ingredients for 4 servings:
- 1 kg boneless smoked pork roast
- 4 large onions, roughly diced
- 1 can of malt beer, 0.33 l
- 100 ml red wine, dry
- 250 ml broth, possibly instant
- 1 tbsp sugar
- 1 tbsp, heaped tomato paste
- salt and pepper
- some chili
- Clarified butter for frying
- some cream to refine, if desired
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes
in large quantities also suitable as a party roast
Preheat the oven to 170°C (top/bottom heat). Pat the meat dry, then sear it on all sides in an ovenproof roasting pan in hot clarified butter and remove from the pan. Brown the diced onions in the frying fat and set aside. Caramelize the sugar and toast the tomato paste in the remaining space. Deglaze both with 2/3 of the red wine. Mix everything with the onions and bring to a simmer, then use the malt beer for a second deglaze. Add 200 ml of stock and place the meat back on the onion mixture. It should sink halfway into the vegetables. Place the pan back in the oven for about 50 minutes. Turn the roast over, pour in the remaining stock and red wine, and cook for another 30 minutes. Finally, slice the roast and season the sauce again. You can purée the sauce for serving, but we like it best rustically with the onion pieces. If you like, you can refine the sauce with a dash of cream. Mashed potatoes are usually served as a side dish. Leftovers freeze well!
Facebook Comments