Ingredients with Measurements:
- 1.5 kg pork roast
- 2 tbsp vegetable oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 tbsp flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp caraway seeds
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 kg potatoes, peeled and cubed
- 1/2 cup milk
- 4 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
- Potato masher or ricer
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the pork roast and brown on all sides, about 8-10 minutes. Remove the pork roast from the pot and set aside.
3. Add the onions and garlic to the pot and sauté until softened, about 3-4 minutes.
4. Add the beef broth, red wine, tomato paste, flour, salt, black pepper, caraway seeds, thyme, and bay leaf to the pot. Stir to combine.
5. Return the pork roast to the pot and spoon some of the sauce over the top of the roast.
6. Cover the pot with the lid and transfer to the preheated oven. Bake for 2-3 hours, or until the pork roast is tender and cooked through.
7. While the pork roast is cooking, prepare the Kartoffelpüree (mashed potatoes). Boil the potatoes in a pot of salted water until tender, about 15-20 minutes.
8. Drain the potatoes and return them to the pot. Add the milk and butter and mash or rice the potatoes until smooth. Season with salt and pepper to taste.
9. Once the pork roast is done, remove it from the pot and let it rest for 10-15 minutes before slicing.
10. Serve the sliced pork roast with the sauce and Kartoffelpüree on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
350°F (180°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 650
Fat: 30g
Carbohydrates: 40g
Protein: 50g
Substitutions for ingredients:
- Pork roast: Beef roast or lamb roast
- Red wine: Beef broth or chicken broth
- Caraway seeds: Fennel seeds or cumin seeds
- Potatoes: Sweet potatoes or parsnips
Variations:
- Add sliced carrots and celery to the pot with the onions and garlic for extra flavor and nutrition.
- Use a slow cooker instead of the oven for a hands-off cooking method.
- Add a dollop of sour cream to the Kartoffelpüree for extra creaminess.
Tips and tricks:
- Let the pork roast rest before slicing to allow the juices to redistribute and keep the meat moist.
- Use a meat thermometer to ensure the pork roast is cooked to the proper internal temperature of 145°F (63°C).
- If the sauce is too thin, remove the pork roast from the pot and simmer the sauce on the stovetop until it thickens to your liking.
Storage instructions:
Store leftover pork roast and Kartoffelpüree in separate airtight containers in the refrigerator for up to 3-4 days.
Reheating instructions:
Reheat the pork roast and Kartoffelpüree separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sliced pork roast on a platter with the sauce drizzled over the top. Garnish with fresh herbs like parsley or thyme.
Garnishes:
Fresh herbs like parsley or thyme
Pairings:
- Red wine, such as Pinot Noir or Cabernet Sauvignon
- Roasted vegetables, such as Brussels sprouts or carrots
- Green salad with a tangy vinaigrette
Suggested side dishes:
- Braised red cabbage
- Roasted root vegetables
- Steamed green beans
Troubleshooting advice:
- If the pork roast is tough, it may not have cooked long enough. Return it to the oven and continue cooking until tender.
- If the sauce is too thick, add more beef broth or red wine to thin it out.
- If the Kartoffelpüree is too thin, add more milk or butter to thicken it up.
Food safety advice:
- Always wash your hands and surfaces thoroughly before handling raw meat.
- Use a meat thermometer to ensure the pork roast is cooked to the proper internal temperature of 145°F (63°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Schweinsbraten mit Kartoffelpüree is a traditional German dish that is popular in Bavaria. The pork roast is typically seasoned with caraway seeds and served with Kartoffelpüree, which is a staple side dish in German cuisine.
Flavor profiles:
The pork roast is savory and tender, with a rich sauce that is slightly sweet and tangy. The Kartoffelpüree is creamy and buttery, with a subtle potato flavor.
Serving suggestions:
Serve Schweinsbraten mit Kartoffelpüree with a side of braised red cabbage and a glass of red wine 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