Ingredients with Measurements:
- 1 Schäufele (pork shoulder roast)
- 1 tablespoon salt
- 1 tablespoon caraway seeds
- 1 tablespoon paprika
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 onions, sliced
- 2 cloves garlic, minced
- 1 pound sauerkraut, drained
- 1 cup beer
- 1 cup chicken broth
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the salt, caraway seeds, paprika, and black pepper.
3. Rub the spice mixture all over the Schäufele.
4. Heat the vegetable oil in a Dutch oven or large oven-safe pot over medium-high heat.
5. Add the Schäufele and sear on all sides until browned, about 5 minutes per side.
6. Remove the Schäufele from the pot and set aside.
7. Add the sliced onions and minced garlic to the pot and cook until softened, about 5 minutes.
8. Add the sauerkraut, beer, and chicken broth to the pot and stir to combine.
9. Place the Schäufele on top of the sauerkraut mixture.
10. Cover the pot with a lid and transfer to the preheated oven.
11. Bake for 2-3 hours, or until the Schäufele is tender and cooked through.
12. Remove from the oven and let rest for 10 minutes before slicing and serving with the sauerkraut mixture.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 12g
Protein: 40g
Sodium: 1800mg
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 to the sauerkraut mixture for a sweeter flavor.
- Use different spices, such as thyme or rosemary, for a different flavor profile.
- Substitute the beer with apple cider for a different flavor.
Tips and tricks:
- Make sure to sear the Schäufele on all sides to create a flavorful crust.
- Let the Schäufele rest before slicing to allow the juices to redistribute.
- Serve with mashed potatoes or bread to soak up the flavorful sauerkraut mixture.
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 sauerkraut mixture on the side.
Garnishes:
Garnish with fresh parsley or chopped chives.
Pairings:
Pair with a German-style beer, such as a pilsner or hefeweizen.
Suggested side dishes:
Mashed potatoes, bread, or roasted vegetables.
Troubleshooting advice:
If the Schäufele is not tender after 2-3 hours of cooking, continue cooking until tender.
Food safety advice:
Make sure to cook the Schäufele to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Schäufele is a traditional German dish, typically served in the region of Franconia.
Flavor profiles:
Savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot with sauerkraut and a cold beer.
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Region: German