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Rolled Roast in Beer Sauce with Dumplings

5 from 7 votes
Total Time 3 hours 35 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 150 kcal

Ingredients
 

  • 1 kg Rolled roast from the pork shoulder
  • 0,33 L Light beer
  • 0,2 L Water
  • 1 Diced onion
  • 2 tbsp Oil
  • 3 cloves, 5 juniper berries, 1 bay leaf
  • For the marminade: 1 level teaspoon each
  • Salt, pepper, paprika, coriander, cumin
  • 100 ml Dry red wine
  • 1 Freezer bag

Instructions
 

  • 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. 😉

Nutrition

Serving: 100gCalories: 150kcalCarbohydrates: 0.7gProtein: 0.1gFat: 14.3g
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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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