Recipe

Schweinebraten Recipe

Add Step-by-Step Photos	Smurfetta / All my dishes 1 year, 2 months ago A popular Sunday meal in Germany. Serve with braised cabbage or sauerkraut, dumplings or spatzle and a fine pilsener. Prep:15m Cook:180m Servings:6	Smurfetta
	german

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Ingredients

4-6 lbs Pork butt or shoulder

2 Tbsp Caraway seeds

1 Tbsp Salt

2 tsp Pepper

2 Tbsp Oil

3 Onions chopped roughly

6 Carrots chopped roughly

1/2 cup Water, stock, white wine

2 - 3 T flour

1 - 2 T butter

Directions

Preheat oven to 350°.

Rub the pork all over with the caraway, salt, pepper and oil. Set aside and let come to room temperature (about 30 minutes).

Mix together the onions and carrots and place in the bottom of a roasting pan just large enough to comfortably fit the roast.

Pour the water, stock, white wine or beer into the pan.

Place the roast, fat side down, in the roasting pan on top of the vegetables.. Cover with foil and place in the oven.

Roast for 1 hour.

Remove the foil and turn the roast fat side up.

Cut diamond crosshatches in the fat, and place the roast, uncovered back in the oven.

Roast another 1 1/2 hours to 2 hours until the roast is done and well browned on the outside, or until a meat thermometer in the center of the roast reads 165°.

Remove the roast to a cutting board and let rest for about 20 minutes while you make the gravy. Cover with foil to keep warm.

Strain the pan juices and save the vegetables to serve with the roast. Add water, stock, wine or beer to the pan juices to make 2 cups.

Knead the flour and butter together with your fingers to make a doughy paste. Bring the pan juices to a simmer in a saucepan. Whisk small pieces of the butter-flour paste into the pan juices until they are thickened to your liking. Simmer 5-10 minutes.

Slice the roast thinly and serve with the gravy on the side.

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