Stews Cookbook: The big cookbook with 100 delicious recipes by Karen Adler

Author:Karen Adler
Language: eng
Format: mobi, epub, pdf
Published: 2020-11-16T16:00:00+00:00

Nutritional values ​​per person: 519 kcal, 32 g PE, 33 g fat, 28 g carbs

Roast crust in beer sauce

Ingredients:

250 g pretzels

8 medium onions

2 tbsp butter

225 ml milk

1.2 kg pork back with rind (including bones)

salt and pepper

500 ml dark wheat beer

4 tbsp liquid honey

1 tbsp mustard

1 kg of white cabbage

2 eggs

nutmeg

1 tbsp sauce thickener

freshly chopped parsley

Preparation:

Dice pretzels. Peel and dice 2 onions and sauté in ½ tbsp butter. Add milk, pour over the pretzel pieces and soak for 1 hour.

Salt and pepper the meat, place on a wire rack over the oven pan. Quarter 5 onions and distribute with the bone in the pan.

Fry at 175 degrees (convection: 155 degrees) for 30 minutes. Pour 250 ml of beer and 125 ml of water over them. After 30 minutes, pour in the remaining beer and 125 ml of water.

Mix 3 tablespoons of honey with mustard, salt and pepper. Brush the roast with it and bake crispy for about 10 minutes at 220 degrees (fan oven: 200 degrees).

Rinse off the white cabbage and slice into thin strips. Cut the remaining onion into wedges. Braise both in butter and season with honey, salt and pepper.

Pour 200 ml of water, simmer for about 15-20 minutes. Knead the lye mass with the eggs, salt, pepper and nutmeg.

Shape 8 dumplings, cook for about 15 minutes. Sieve the meat stock, thicken with a sauce thickener, season to taste. Serve the roast sprinkled with parsley.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.