Ingredients with Measurements:
- 1 Schäufele (pork shoulder roast)
- 1 lb potatoes, peeled and cut into chunks
- 1 lb carrots, peeled and cut into chunks
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp caraway seeds
- 2 cups chicken broth
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 Dutch oven or large oven-safe pot, heat the olive oil over medium-high heat.
3. Season the Schäufele with salt, black pepper, paprika, and caraway seeds. Sear the meat on all sides until browned, about 5-7 minutes per side.
4. Remove the Schäufele from the pot and set aside.
5. Add the chopped onion and minced garlic to the pot and sauté until softened, about 3-5 minutes.
6. Add the potatoes and carrots to the pot and stir to combine with the onion and garlic.
7. Pour the chicken broth over the vegetables and stir to combine.
8. Place the Schäufele on top of the vegetables in the pot.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Roast for 2-3 hours, or until the internal temperature of the Schäufele reaches 145°F on a meat thermometer.
11. Remove the pot from the oven and let the Schäufele rest for 10-15 minutes before slicing and serving with the vegetables.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 18g
Carbohydrates per serving: 35g
Protein per serving: 35g
Substitutions for ingredients:
- Pork shoulder roast can be substituted with beef chuck roast or lamb shoulder roast.
- Chicken broth can be substituted with vegetable broth or beef broth.
Variations:
- Add chopped celery and parsnips to the vegetable mix for extra flavor.
- Use different herbs and spices to season the Schäufele, such as rosemary, thyme, or cumin.
Tips and Tricks:
- Make sure to sear the Schäufele on all sides to create a crispy crust and seal in the juices.
- Use a meat thermometer to ensure that the internal temperature of the Schäufele reaches 145°F for safe consumption.
- Let the Schäufele rest before slicing to allow the juices to redistribute and keep the meat moist.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the sliced Schäufele on a platter with the roasted vegetables arranged around it.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color and flavor.
Pairings:
Serve with a side of sauerkraut and a cold beer for a traditional German meal.
Suggested Side Dishes:
- German potato salad
- Spaetzle
- Braised red cabbage
Troubleshooting Advice:
- If the vegetables are not fully cooked after roasting, return the pot to the oven and continue cooking until tender.
- If the Schäufele is not browned enough after searing, increase the heat and sear for an additional 1-2 minutes per side.
Food Safety Advice:
- Use a meat thermometer to ensure that the internal temperature of the Schäufele reaches 145°F for safe consumption.
- Store leftovers in the refrigerator for up to 3 days.
Food History:
Schäufele is a traditional German dish that originated in the Franconia region of Bavaria. It is typically made with pork shoulder roast that is seasoned with herbs and spices and roasted until tender.
Flavor Profiles:
The Schäufele is savory and flavorful, with a crispy crust on the outside and tender, juicy meat on the inside. The roasted vegetables are sweet and earthy, with a hint of smokiness from the paprika and caraway seeds.
Serving Suggestions:
Serve the Schäufele with a side of roasted vegetables and a cold beer for a hearty and satisfying 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