Ingredients with Measurements:
- 1 Mutzbraten (pork shoulder roast) (2-3 lbs)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb sauerkraut, drained
- 1 cup chicken broth
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the salt, black pepper, paprika, and garlic powder.
3. Rub the spice mixture all over the Mutzbraten.
4. Heat the olive oil in a Dutch oven or large oven-safe pot over medium-high heat.
5. Add the Mutzbraten and sear on all sides until browned, about 5-7 minutes.
6. Remove the Mutzbraten from the pot and set aside.
7. Add the chopped onion and minced garlic to the pot and sauté until softened, about 3-5 minutes.
8. Add the sauerkraut, chicken broth, brown sugar, and apple cider vinegar to the pot and stir to combine.
9. Place the Mutzbraten on top of the sauerkraut mixture.
10. Cover the pot with a lid and bake in the preheated oven for 2-3 hours, or until the Mutzbraten reaches an internal temperature of 145°F.
11. Remove the Mutzbraten from the pot and let it rest for 10 minutes before slicing.
12. Serve the Mutzbraten with the sauerkraut mixture on the side.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Preheat oven to 350°F. Bake Mutzbraten until it reaches an internal temperature of 145°F.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Carbohydrates: 15g
Protein: 40g
Substitutions for ingredients:
- Pork loin can be used instead of Mutzbraten.
- White sugar can be used instead of brown sugar.
- White wine can be used instead of apple cider vinegar.
Variations:
- Add sliced apples to the sauerkraut mixture for a sweeter flavor.
- Use beer instead of chicken broth for a richer flavor.
- Add caraway seeds to the sauerkraut mixture for a more traditional German flavor.
Tips and tricks:
- Make sure to sear the Mutzbraten on all sides to create a flavorful crust.
- Let the Mutzbraten rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the Mutzbraten is cooked to the correct temperature.
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 the Mutzbraten on a platter with the sauerkraut mixture on the side. Garnish with fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- German-style potato salad
- Roasted root vegetables
- Crusty bread
Suggested side dishes:
- German-style potato salad
- Roasted root vegetables
- Crusty bread
Troubleshooting advice:
- If the Mutzbraten is not cooked to the correct temperature, return it to the oven and continue cooking until it reaches 145°F.
- If the sauerkraut mixture is too sour, add more brown sugar to balance the flavors.
Food safety advice:
- Make sure to cook the Mutzbraten to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Mutzbraten mit Sauerkraut is a traditional German dish that originated in the region of Franconia. Mutzbraten is a pork shoulder roast that is typically seasoned with salt, pepper, and paprika before being slow-cooked with sauerkraut.
Flavor profiles:
Savory, tangy, slightly sweet.
Serving suggestions:
Serve Mutzbraten mit Sauerkraut with a side of German-style potato salad, roasted root vegetables, and crusty bread for a hearty and satisfying meal.
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Region: German