Ingredients with Measurements:
- 2 lbs pork roast
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp caraway seeds
- 1 tbsp paprika
- 1 tbsp salt
- 1 tsp black pepper
- 1 cup beer
- 1 cup beef broth
- 2 tbsp mustard
- 2 tbsp flour
- 2 tbsp butter
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a small bowl, mix together caraway seeds, paprika, salt, and black pepper.
3. Rub the spice mixture all over the pork roast.
4. In a Dutch oven or large oven-safe pot with lid, melt butter over medium-high heat.
5. Add chopped onion and minced garlic, and sauté until softened.
6. Add the pork roast to the pot and brown on all sides.
7. Pour in beer and beef broth, and bring to a simmer.
8. Cover the pot with the lid and transfer to the preheated oven.
9. Bake for 2-3 hours, until the pork is tender and cooked through.
10. Remove the pork from the pot and set aside to rest.
11. In a small bowl, whisk together mustard and flour.
12. Add the mustard mixture to the pot with the cooking liquid and whisk until smooth.
13. Simmer the sauce over medium heat until it thickens, stirring occasionally.
14. Slice the pork roast and serve with the beer-mustard sauce.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Preheat oven to 350°F.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 9g
Protein: 44g
Sodium: 1200mg
Substitutions for ingredients:
- Pork roast: beef roast or lamb roast
- Beer: chicken or vegetable broth
- Mustard: Dijon mustard or whole grain mustard
Variations:
- Add sliced potatoes and carrots to the pot with the pork roast for a one-pot meal.
- Use a slow cooker instead of the oven for a hands-off cooking method.
- Add chopped apples or pears to the pot for a sweet and savory flavor.
Tips and tricks:
- Make sure to brown the pork roast on all sides before adding the liquid to the pot for maximum flavor.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- Let the pork rest for 10-15 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pork and sauce in a covered pot over low heat until heated through.
Presentation ideas:
Serve sliced pork on a platter with the beer-mustard sauce drizzled over the top.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the pork for a pop of color.
Pairings:
Serve with roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, whisk in a bit more flour until desired thickness is reached.
- If the pork is not tender after 2-3 hours of cooking, continue to cook until it reaches an internal temperature of 145°F.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
Mecklenburger Rippenbraten is a traditional German pork roast dish that originated in the Mecklenburg region of Germany.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the caraway seeds and paprika, with a tangy and slightly sweet flavor from the beer-mustard sauce.
Serving suggestions:
Serve with a cold glass of beer or a crisp white wine.
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Region: German