Ingredients with Measurements:
- 1 Schäufele (pork shoulder roast)
- 2 large onions, sliced
- 2 apples, peeled and sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon water
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. Heat the olive oil in a Dutch oven or large oven-safe pot over medium-high heat.
3. Season the Schäufele with salt, black pepper, paprika, and caraway seeds.
4. Sear the Schäufele on all sides until browned, about 5 minutes per side.
5. Remove the Schäufele from the pot and set aside.
6. Add the sliced onions and apples to the pot and cook for 5 minutes, stirring occasionally.
7. Add the chicken broth to the pot and stir to combine.
8. Return the Schäufele to the pot, cover with the lid, and place in the preheated oven.
9. Roast the Schäufele for 2-3 hours, or until the internal temperature reaches 145°F.
10. Remove the Schäufele from the pot and let it rest for 10 minutes before slicing.
11. While the Schäufele is resting, make the gravy. Mix the cornstarch and water in a small bowl until smooth. Add the mixture to the pot with the onions and apples and stir until thickened.
12. Serve the sliced Schäufele with the apple and onion gravy on top.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Preheat oven to 350°F. Roast Schäufele until internal temperature reaches 145°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 25g
Protein: 40g
Carbohydrates: 15g
Fiber: 3g
Sugar: 8g
Sodium: 800mg
Substitutions for ingredients:
- Pork loin roast can be substituted for Schäufele.
- Beef broth can be substituted for chicken broth.
- Red onions can be substituted for yellow onions.
- Honeycrisp apples can be substituted for Granny Smith apples.
Variations:
- Add sliced carrots and potatoes to the pot for a one-pot meal.
- Use a slow cooker instead of the oven for a hands-off cooking method.
- Add a splash of apple cider vinegar to the gravy for a tangy flavor.
Tips and tricks:
- Let the Schäufele rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the Schäufele is cooked to the correct temperature.
- Make sure the onions and apples are evenly distributed in the pot to prevent burning.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the sliced Schäufele on a platter with the apple and onion gravy drizzled on top.
Garnishes:
Garnish with fresh parsley or thyme.
Pairings:
Serve with roasted vegetables and mashed potatoes.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the Schäufele is not browning evenly, rotate it in the pot to ensure even cooking.
- If the gravy is too thick, add more chicken broth to thin it out.
Food safety advice:
- Cook the Schäufele 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:
Schäufele is a traditional German dish made from pork shoulder roast. It is typically seasoned with salt, pepper, and caraway seeds and roasted until tender.
Flavor profiles:
This dish is savory and slightly sweet, with a hint of tanginess from the apples and onions.
Serving suggestions:
Serve with a side of roasted vegetables and mashed potatoes for a hearty meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German