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Westphalian Crust Roast in Beer Marinade on Cranberry Red Cabbage with Potato Sauce

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Westphalian Crust Roast in Beer Marinade on Cranberry Red Cabbage with Potato Sauce

The perfect westphalian crust roast in beer marinade on cranberry red cabbage with potato sauce recipe with a picture and simple step-by-step instructions.

Roast crust:

  • 2,5 kg Roast pork
  • 4 Pc. Onions
  • 500 ml Beer Hell
  • 250 ml Malt beer
  • 1 tbsp Herbs of Provence
  • 1 tbsp Mustard
  • 2 Pc. Carrots
  • 1 Pc. Fresh celery
  • 2 Pc. Leek
  • 1 pinch Salt and pepper
  • 1 shot Madeira wine
  • 4 tbsp Cream
  • 20 g Butter

Potato mash:

  • 1,5 kg Waxy potatoes
  • 250 ml Milk lukewarm
  • 125 g Butter
  • 1 pinch Nutmeg
  • 1 pinch Salt
  • 100 ml Cream

Cranberry red cabbage:

  • 1 Pc. Fresh red cabbage
  • 200 ml White wine vinegar
  • 200 ml Raspberry vinegar
  • 100 ml Apple Cider Vinegar
  • 3 Pc. Apple boskop
  • 3 Pc. Red onions
  • 2 Pc. Bay leaves
  • 100 g Lard
  • 250 g Wild cranberries
  • 50 ml Red wine
  • 400 g Sugar
  • 1 pinch Salt

Roast crust:

  1. Rub the roast pork with mustard, then add the herbs of Provence as well as salt and pepper. Pour vigorously with the light and dark beer. Then cut the carrots, onions, leek and celery into small pieces and put everything together with the roast in a Roman pot. Let it steep overnight. With the rind facing up, fry in the marinade at 150 degrees for 120 minutes. Then continue to fry the roast over the grill for half an hour and always pour the marinade and beer over it. Finally, pass the vegetables and the stock through a sieve, and add a good trick of butter and a strong dash of cream and Madeira for the sauce.

Potato mash:

  1. Boil the potatoes well. Then give through a press. At the same time, heat the milk and butter together. Grate the nutmeg in this heated mass. Then add the warmed milk and butter to the pressed potato mixture. Slowly lift under with a whisk and gradually season to taste with salt and nutmeg.

Cranberry red cabbage:

  1. Chop the red cabbage (preferably with a food processor). Then water well and put in a large saucepan. Then add the different types of vinegar. Then cut the apples and onions into small pieces and add them as well. Just like the bay leaves. Then add the lard and cook at a very low temperature for at least 6 hours. Then let the wine and approx. 300 g sugar simmer for a few hours! Put out overnight. The next day add the remaining ingredients and boil again for 6 hours. Stir again and again in between. Finally, add the glass of cranberries and let everything steep together.
Dinner
European
westphalian crust roast in beer marinade on cranberry red cabbage with potato sauce

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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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