Ingredients with Measurements:
- 1 Schäufele (pork shoulder roast, bone-in, about 3-4 lbs)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp caraway seeds
- 1 tsp paprika
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups sauerkraut
- 1 cup chicken broth
- 2 tbsp vegetable oil
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Season the Schäufele with salt, black pepper, caraway seeds, and paprika.
3. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the Schäufele and sear on all sides until browned, about 5-7 minutes.
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 sauerkraut and chicken broth to the pot and stir to combine.
7. Return the Schäufele to the pot, placing it on top of the sauerkraut.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Roast for 2-3 hours, or until the internal temperature of the Schäufele reaches 165°F.
10. Remove the pot from the oven and let the Schäufele rest for 10-15 minutes before slicing and serving with the sauerkraut.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Internal temperature of Schäufele: 165°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 8g
Protein: 40g
Substitutions for ingredients:
- Pork shoulder roast can be substituted with pork loin or pork tenderloin.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced apples or pears to the sauerkraut for a sweet and tangy flavor.
- Use beer instead of chicken broth for a richer flavor.
- Add sliced potatoes to the pot for a one-pot meal.
Tips and tricks:
- Make sure to sear the Schäufele on all sides before roasting to develop a crispy crust.
- Let the Schäufele rest before slicing to allow the juices to redistribute.
- Leftovers can be used for sandwiches or added to soups and stews.
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 in the microwave on high for 1-2 minutes.
Presentation ideas:
Serve the Schäufele on a platter with the sauerkraut 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 Schäufele is not browning evenly, rotate it in the pot during cooking.
- If the sauerkraut is too sour, rinse it under cold water before adding it to the pot.
Food safety advice:
- Use a meat thermometer to ensure that the Schäufele is cooked to a safe internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Schäufele is a traditional German dish that originated in the Franconia region of Bavaria. It is typically served with sauerkraut and potatoes.
Flavor profiles:
The Schäufele is savory and slightly smoky, while the sauerkraut is tangy and acidic.
Serving suggestions:
Serve the Schäufele with a cold German beer or a glass of Riesling wine.
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Region: German