Smoked pork roast braised with vegetables

Ingredients for 6 servings:

• 1,000 g smoked pork roast (ham roast)
• 300 g mushrooms, small, white or brown
• 300 g leek
• 250 g carrot(s)
• 150 g celery
• 3 m.-sized onion(s)
• 1 tbsp tomato paste
• 2 tbsp paprika powder, sweet
• 1 bay leaf, dried
• 1 tsp allspice berries, roughly crushed
• 1 tsp peppercorns, colored, coarsely crushed
• 100 ml port wine
• 600 ml vegetable broth, homemade (see preparation)
• n. B. Salt

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

a hearty, smoky, spicy classic from northern Germany

Clean and dice the vegetables and mushrooms, and set aside. Make a broth from the clean vegetable scraps with 700 ml of water. Simmer gently for about 30 minutes over medium heat. Note: without salt! Strain this broth through a sieve and also set aside. Brown the meat in a roasting pan in a little fat on all sides, then remove. Brown the vegetables and mushrooms in the frying fat. Stir in the tomato paste, paprika paste, and all the spices. Allow a browning to form, as this provides important flavor. Deglaze with the port wine. Once the wine has completely reduced, deglaze the vegetable mixture again with the broth. Place the browned meat on the bed of vegetables. Cover the roasting pan. Cook the roast in a preheated oven at 150 °C (top/bottom heat) for about 2.5 hours. The roast with the braised vegetables is then ready to serve. Season the sauce a little more if necessary and remove the drained bay leaf. Serve with dumplings of any kind, boiled or jacket potatoes, or freshly prepared spaetzle.