Ingredients with Measurements:
- 2 lbs pork roast
- 2 tbsp vegetable oil
- 2 onions, sliced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp mustard
- 2 tbsp flour
- Salt and pepper to taste
- 2 lbs potatoes
- 1 cup milk
- 4 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Potato masher or ricer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Heat vegetable oil in a Dutch oven or large oven-safe pot over medium-high heat.
3. Season pork roast with salt and pepper and sear on all sides until browned, about 5 minutes per side.
4. Remove pork roast from pot and set aside.
5. Add sliced onions to the pot and sauté until softened, about 5 minutes.
6. Add beef broth, red wine, and mustard to the pot and stir to combine.
7. Return pork roast to the pot and cover with the lid.
8. Place pot in the preheated oven and roast for 2-3 hours, or until pork is tender and cooked through.
9. Remove pork roast from the pot and set aside to rest.
10. In a small bowl, whisk together flour and 1/4 cup of the cooking liquid from the pot.
11. Add the flour mixture back to the pot and stir to combine.
12. Bring the liquid to a simmer and cook until thickened, about 5 minutes.
13. Meanwhile, peel and chop potatoes into small pieces.
14. Boil potatoes in a large pot of salted water until tender, about 15-20 minutes.
15. Drain potatoes and return to the pot.
16. Add milk and butter to the pot and mash or rice potatoes until smooth.
17. Season with salt and pepper to taste.
18. Slice pork roast and serve with gravy and mashed potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 600
Fat: 30g
Carbohydrates: 40g
Protein: 40g
Substitutions for ingredients:
- Pork roast can be substituted with beef roast or lamb roast.
- Red wine can be substituted with beef broth or chicken broth.
- Mustard can be substituted with horseradish or Dijon mustard.
- Milk can be substituted with cream or non-dairy milk.
Variations:
- Add sliced carrots and celery to the pot for a more flavorful gravy.
- Use sweet potatoes or cauliflower instead of regular potatoes for a healthier option.
- Add herbs such as thyme or rosemary to the pot for extra flavor.
Tips and tricks:
- Make sure to sear the pork roast on all sides before roasting to ensure a crispy exterior.
- Use a meat thermometer to check the internal temperature of the pork roast. It should reach 145°F.
- Let the pork roast rest for at least 10 minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or in a covered pot on the stove over low heat until heated through.
Presentation ideas:
Serve pork roast on a platter with mashed potatoes and gravy on the side.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Pair with a glass of red wine such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
Serve with a side of roasted vegetables such as Brussels sprouts or carrots.
Troubleshooting advice:
- If the gravy is too thin, add more flour to thicken it.
- If the pork roast is not tender enough, cook for an additional 30 minutes to an hour.
Food safety advice:
- Make sure to cook the pork roast to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mecklenburger Rippenbraten is a traditional German dish from the Mecklenburg region in northern Germany. It is typically made with pork roast and served with mashed potatoes and gravy.
Flavor profiles:
This dish is savory and hearty, with a rich gravy and tender pork roast. The mashed potatoes add a creamy and comforting element to the dish.
Serving suggestions:
Serve Mecklenburger Rippenbraten with a side of roasted vegetables and a glass of red wine for a satisfying and delicious meal.
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Region: German