Ingredients with Measurements:
- 1 Mutzbraten (pork roast) (approx. 1.5 kg)
- 1 tbsp. vegetable oil
- Salt and pepper to taste
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp. flour
- 500 ml dark beer
- 2 tbsp. whole grain mustard
- 1 tbsp. honey
- 1 tbsp. apple cider vinegar
- 1 bay leaf
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 160°C.
2. Heat the vegetable oil in a Dutch oven over medium-high heat.
3. Season the Mutzbraten with salt and pepper and sear it in the Dutch oven until browned on all sides.
4. Remove the Mutzbraten from the Dutch oven and set it aside.
5. Add the chopped onion and minced garlic to the Dutch oven and cook until the onion is translucent.
6. Sprinkle the flour over the onion and garlic and stir until the flour is incorporated.
7. Slowly pour in the dark beer while stirring constantly.
8. Add the whole grain mustard, honey, apple cider vinegar, and bay leaf to the Dutch oven and stir until combined.
9. Return the Mutzbraten to the Dutch oven, cover with the lid, and place it in the preheated oven.
10. Roast the Mutzbraten for 1.5 to 2 hours, or until the internal temperature reaches 70°C.
11. Remove the Mutzbraten from the Dutch oven and let it rest for 10 minutes before slicing.
12. Strain the sauce through a fine-mesh sieve and discard the solids.
13. Serve the Mutzbraten with the Bier-Senf-Sauce on the side.
Time:
Preparation time: 20 minutes
Cooking time: 1.5 to 2 hours
Temperature:
Oven temperature: 160°C
Internal temperature of Mutzbraten: 70°C
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 15g
Protein: 45g
Substitutions for ingredients:
- Pork loin roast can be used instead of Mutzbraten.
- Light beer can be used instead of dark beer.
- Dijon mustard can be used instead of whole grain mustard.
- Maple syrup can be used instead of honey.
- White wine vinegar can be used instead of apple cider vinegar.
Variations:
- Add sliced mushrooms to the sauce.
- Use chicken or beef instead of pork.
- Add herbs such as thyme or rosemary to the sauce.
Tips and tricks:
- Make sure to sear the Mutzbraten well to create a flavorful crust.
- Use a meat thermometer to ensure that the Mutzbraten is cooked to the correct temperature.
- Let the Mutzbraten rest before slicing to allow the juices to redistribute.
Storage instructions:
- Store leftover Mutzbraten and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Mutzbraten in the oven at 160°C until heated through.
- Reheat the sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
- Slice the Mutzbraten and arrange it on a platter with the Bier-Senf-Sauce drizzled over the top.
- Garnish with fresh herbs such as parsley or chives.
Garnishes:
- Fresh herbs such as parsley or chives.
Pairings:
- Serve with roasted potatoes and steamed green beans.
Suggested side dishes:
- Roasted potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, simmer it on the stovetop until it thickens.
- If the Mutzbraten is not cooked to the correct temperature, return it to the oven and continue roasting until it reaches 70°C.
Food safety advice:
- Use a meat thermometer to ensure that the Mutzbraten is cooked to the correct temperature.
- Store leftover Mutzbraten and sauce separately in airtight containers in the refrigerator for up to 3 days.
Food history:
- Mutzbraten is a traditional German dish made from pork roast.
Flavor profiles:
- The Mutzbraten is savory and tender, while the Bier-Senf-Sauce is tangy and slightly sweet.
Serving suggestions:
- Serve the Mutzbraten with the Bier-Senf-Sauce on the side, along with roasted potatoes and steamed green beans.
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Region: German