Pork And Beer Stew German Recipes

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PORK AND BEER STEW (GERMAN)



Pork and Beer Stew (German) image

*Schweinefleisch und Bier-Eintopf* in German, this recipe is from *Modern German Food* by Roz Denny. Roz said "In several parts of Germany, breadcrumbs are used to thicken soups & stews, a brilliant idea that adds a delicious rich & slightly nutty flavour, esp when beer is used instead of stock. This recipe uses shoulder of pork, but works equally well w/beef or veal & is a wonderful warming casserole." *Enjoy* ! (15 min was allowed for ingredient prep)

Provided by twissis

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

600 g braising pork (cubed & lean shoulder suggested)
2 tablespoons canola oil
1 large onion (sliced)
2 garlic cloves (crushed)
2 carrots (cut in chunky sticks)
125 g button mushrooms (sliced) (optional)
1/4 teaspoon ground allspice
1 large bay leaf
1 small cinnamon stick
1 (500 ml) bottle dark beer
85 g rye bread (made into crumbs)
salt & freshly ground black pepper
fresh parsley (chopped)

Steps:

  • In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
  • Add remaining oil & saute the onion & garlic for 5 min or till softened.
  • Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
  • Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
  • Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
  • Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
  • Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".

Nutrition Facts : Calories 519.8, Fat 22.3, SaturatedFat 5.8, Cholesterol 129, Sodium 256.3, Carbohydrate 22, Fiber 2.7, Sugar 3.8, Protein 47

CHEF JOHN'S IRISH PORK STEW



Chef John's Irish Pork Stew image

I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h50m

Yield 6

Number Of Ingredients 18

1 (2 1/2 pound) boneless pork shoulder, cut into 2-inch cubes
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon butter
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 bay leaf
¾ teaspoon caraway seed
1 (12 fluid ounce) bottle dark beer (such as Guinness®)
2 cups chicken broth
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
¼ cup chopped fresh flat-leaf parsley
3 tablespoons balsamic vinegar
12 Brussels sprouts, halved
3 cups mashed potatoes, or as needed
1 teaspoon chopped fresh flat-leaf parsley, or to taste

Steps:

  • Season pork cubes with salt and black pepper.
  • Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
  • Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
  • Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
  • Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
  • Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
  • Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 32.9 g, Cholesterol 68.3 mg, Fat 19.4 g, Fiber 4.7 g, Protein 20.3 g, SaturatedFat 7.1 g, Sodium 768.5 mg, Sugar 6.6 g

BUNKHOUSE BEEF AND PORK STEW



Bunkhouse Beef and Pork Stew image

Make and share this Bunkhouse Beef and Pork Stew recipe from Food.com.

Provided by MizzNezz

Categories     Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb round steak
1 lb pork steak
4 teaspoons flour
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup sliced carrot
3 peeled potatoes, cut into chunks
1 cup chopped celery
2 cups tomato sauce
1 (6 1/2 ounce) can mushrooms
1 cup water
1 onion, chopped

Steps:

  • Cut steaks in 1 inches.
  • pieces.
  • Mix flour, salt, and pepper.
  • Toss steak in flour mix.
  • Heat oil in lg dutch oven.
  • Brown meat.
  • Add remaining ingredients.
  • Cover and simmer for about 2 hours, or until meat is tender and vegetables are done.

BAVARIAN BEER-ROASTED PORK



Bavarian Beer-Roasted Pork image

This is a show-stopping main course full of flavour. The stars of the show are two of Germany's favourite ingredients: pork and wonderful beer! I make my roast in a ceramic "Roemertopf" but a regular deep roaster with a lid will work just as well.

Provided by zetallgerman

Time 2h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • (If using a ceramic Roemertopf, it's important to submerge the pot & lid in cold water for at least 20min. A Roemertopf should only ever be placed in an initially COLD oven)
  • Cut the fat layer in a criss-cross pattern so it will later become crispy.
  • Dry off the meat and season well on all sides with salt & pepper.
  • Lay the meat, fat side down, into a Roemertopf or roasting pan with a lid.
  • Fill in 125ml of water and the 250ml beer.
  • Put the Roemertopf in the cold oven (or a regular roasting pan in a pre-heated oven) at 220C.
  • Cook for 45min.
  • Take the roast out of the oven and turn it around (fat side up.)
  • Add the chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
  • Put the lid back on and cook for a further 1 hour.
  • After 1 hour, take the lid off the Roemertopf /roaster and turn up the heat to 250C in order to crisp-up the fat layer ("crackling").
  • Keep on basting the roast and keep an eye on it for about 15-20min, until the fat layer has become nice and crispy.
  • Remove the roast from the oven, leave the meat to rest for min. 10min before carving.
  • Serve with potato mash, roast potatoes, dumplings or Spaetzle (German egg noodles) and the vegetables from the pan.

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