Authentic Schweinebraten German Pork Roast Bavarian Style Recipes

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BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)



Bayrischer Schweinebraten (Bavarian Roast Pork) image

Roast pork is totally simple to make, and because my nieces keep asking for the recipe, I've published it here now.

Provided by International Recipes

Categories     Trusted Brands: Recipes and Tips

Time 3h20m

Yield 6

Number Of Ingredients 14

2 ¼ pounds boneless pork loin roast
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 teaspoon sweet paprika
½ teaspoon caraway seeds
2 teaspoons grainy mustard
1 tablespoon vegetable oil
1 large onion, quartered
2 carrots
⅛ celeriac (celery root), chopped
1 spring onion, chopped
2 cups water, or as needed - divided
2 tablespoons butter, or to taste
2 tablespoons cornstarch

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
  • Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
  • Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
  • Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
  • Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
  • Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

Nutrition Facts : Calories 346.1 calories, Carbohydrate 9.6 g, Cholesterol 92.9 mg, Fat 21.1 g, Fiber 1.8 g, Protein 28.3 g, SaturatedFat 8.2 g, Sodium 531.6 mg, Sugar 2.6 g

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE



Authentic Schweinebraten German Pork Roast Bavarian Style image

This is the famous Bavarian Pork Roast. Juicy and very very tender with a fantastic sauce. Traditionally served with potato dumplings and sauerkraut. The recipe reads very lengthy but in fact is very simple and easy to make.

Provided by sonnyu28

Categories     Pork

Time 3h15m

Yield 1 roast, 6 serving(s)

Number Of Ingredients 14

5 lbs pork roast (deboned shoulder roast)
1/4 cup Dijon mustard
1/4 teaspoon caraway seed, ground
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 dash ground paprika
1/4 teaspoon celery powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 medium onions, with skin, quartered
2 medium carrots, diced
1/4 cup leek, diced
1 1/2 cups vegetable broth

Steps:

  • wash and pat dry roast.
  • mix all dry ingredients together and rub onto roast.
  • spread a liberal amount of mustard onto roast.
  • heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
  • push vegetables aside and brown roast from all sides in the very very hot roasting pan.
  • ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
  • ad broth and transfer everything to the oven.
  • roast covered for 1 1/2 hours at 350°F.
  • uncover, stir onions and veggies.
  • turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
  • once roasting time has finished transfer meat to a plate to rest.
  • take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
  • strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
  • Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
  • Best served with potato dumplings and sauerkraut.

PORK ROAST FRANCONIAN STYLE



Pork Roast Franconian Style image

Provided by Angela Schofield

Time 2h20m

Number Of Ingredients 15

4 pounds pork loin
2 tsp. Kosher salt
1 tsp. coarse black pepper
¼ tsp. paprika powder
1 tsp. ground marjoram
1 tsp. garlic paste
2 tbsp. yellow mustard
1 tsp. ground or whole caraway seeds
2 medium onions
1 tbsp. Butterschmalz (clarified butter, or 2 tsp. butter plus 1 tsp. vegetable oil)
2 medium carrots
1 stalk leek
1 cup vegetable broth
1 cup amber or dark beer
4 slices rye bread

Steps:

  • In a small bowl mix salt, pepper, paprika, marjoram, garlic paste and mustard.
  • Brush the tenderloin with the spice mix from all sides.
  • Cube the onions.
  • Peel carrots, clean leek and finely slice all.
  • Heat Butterschmalz over medium heat and fry onions until translucent.
  • Place the meat into the pot and brown meat from all sides.
  • Add the finely chopped vegetables and fry for a couple of minutes on medium heat.
  • Add the vegetable broth, cover pot with a lid and simmer on medium heat for about 45 min.
  • Break bread into pieces and place around the meat.
  • Cover again with the lid and simmer for another 45 to 60 min. or until the meat reaches about 145F.
  • Add the beer to the pot, cover pot again and let simmer for about 15 min.
  • Remove the meat from the pot and keep warm.
  • Blend the liquid with all vegetables and the soft bread immersion blender or transfer to a stand mixer and blend to a smooth gravy.
  • The gravy should be thick and creamy. If not add a slurry consistent of 1 tbsp. of corn starch and 2 tbsp. of water and mix well.
  • Bring to a boil and let simmer until desired thickness.
  • In the meantime, slice the meat into finger thick slices.
  • Serve with potato dumplings, boiled potatoes or a slice of fresh rye bread.

Nutrition Facts : ServingSize 1 grams, Calories 354 kcal, Carbohydrate 13 g, Protein 49 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 152 mg, Sodium 863 mg, Fiber 2 g, Sugar 3 g

GERMAN SCHWEINEBRATEN (PORK ROAST)



GERMAN SCHWEINEBRATEN (PORK ROAST) image

Categories     Pork

Yield 6 people

Number Of Ingredients 9

500gr carrots, peeled and cut into slices
1kg potatoes, peeled and cut into cubes
3 small onions cut into chunks
4kg pork roast from the neck
Oil to braise
Handful of Cloves
Handful of Juniper berries
2 cups vegetable stock
1/2ltr dark Weissbier

Steps:

  • Preheat oven to 375°F (190°C). Score the skin of the roast, but not the fat in even 1 inch wide sections. Cut perpendicular to the roast, first in one direction and then the other. Rub down the roast with salt and pepper. Stick a handful of cloves across the top of the roast where crosses are formed by your cuts. Heat oil in sauce pan and sear the roast on all sides for a minute. Set aside roast and add carrots, potatoes and onions to the roasting pan. Add vegetable stock. Place the roast back into the roasting pan and sprinkle juniper berries over the top. Bake in oven for 2 - 2.5 hours or until the skin on top is crunchy and crispy. While cooking, use liquids from the roasting pan to baste the roast every 20-30 minutes. After it has been cooking about 1 hour, add 1/4 of the Weissbier, pouring it over the top of the roast. Then baste again after 30 minutes with drippings from the pan. An hour after the first shot of Weissbier, add the other 1/4 over the top of the roast. Once the skin has become crunchy, turn on the broiler and broil the roast until the top pops. Remove from oven. For gravy, drain all the liquid from the roasting pan and put it in a saucepan. Put the roast back into the roasting pan and into the oven until you are ready to serve it. Add cornstarch to the saucepan and cook at medium heat until the sauce begins to thicken, about 15-20 minutes. Season to taste with salt, pepper and powdered vegetable stock. Remove the roast from the oven again and place on a cutting board. Cut into 3/4 - 1 inch thick slices. Serve warm with gravy, dumplings, red cabbage and roasted potatoes

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