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Das Schmekt Gut
Posted Wednesday, October 1, 2008, at 8:30 PM<< Previous | Read comments | Respond | Email link | Next >>
I know Oktoberfest is officially almost over, but I thought I would share two German recipes that are not your typical brats and sauerkraut.
Schweinsbraten(Pork Roast with Beer Glaze) 3 pounds boneless pork shoulder roast Salt and freshly milled black pepper 2 cloves garlic, crushed 1 tablespoon clarified butter 1 teaspoon caraway seed Generous pinch of ground marjoram 2 medium yellow onions, peeled, halved, and thinly sliced 1 (12-ounce) bottle lager beer 1. Preheat the oven to 375 degrees F. 2. Wash the meat and pat it dry with paper towels. Cut a diamond pattern (each diamond should be about 1 inch long) into the fat side, using a sharp knife; this will produce a crispier crust. Rub the meat with salt, pepper, and garlic. 3. Heat the clarified butter in a large skillet and brown the meat on all sides. Place it fat side down in a roasting pan and pour the fat from the skillet plus 1 cup water over it. Sprinkle it with caraway and marjoram. Arrange the onions around the meat. 4. Roast the meat for 1 hour and turn the fat side up. Increase the temperature to 425 degrees F and cook for another 30 to 45 minutes, basting frequently with beer. Check for doneness with a meat thermometer; the meat is ready when the internal temperature reaches 165 degrees F and the crust is browned and crunchy. Let the roast rest for 10 minutes before carving. 5. Deglaze the pan with the remaining beer and, if necessary, with 1/2 cup hot water or more. Strain the gravy into a small saucepan. Simmer to thicken. Season with salt and pepper. 6. Cut the meat into thin slices and serve the gravy separately. and Reiberdatschi(Potato Pancakes) 1 lb. pared, raw potatoes 1 lg. onion 1 egg, beaten 1/2 c. flour 1/2 tsp. baking powder Pinch of salt Pinch of pepper 1. Put the potatoes and onion through a food processor/chopper. 2. Add egg, flour, baking powder, salt and pepper. Mix well. 3. Drop the batter by spoonfuls onto a hot well-greased frying pan or griddle. 4. Flatten each cake with a spoon. Brown on each side. 5. Serve with butter, applesauce or sour cream. Drink a German beer and have a Guten Tag. Comments Showing comments in chronological order [Show most recent comments first] |
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Ich werde diese versuchen müssen. Sie scheinen, dass sie groß sein würden! Haben Sie eine Spezialisierung? Italienisch, Deutsch, Griechisch?
I think you left out the part where you finish off the six pack while cooking the pork.
you are missing one thing to finish this off with, some gut Brotchen or Farmers bread. Needs to be hearth baked if possible makes a world of difference.
You forgot a couple of bay leaves. That is what I use when doing that dish.
Can't please everybody. :P
I hate you! LOL... I always read these around lunch time and I decided to skip lunch today so I'm already really hungry and then I read this. It was good to see you at the reunion!
Matt,
My grandmother moved to the states in the 40's from Austria. Your recipe for potato pancakes are exactly like hers. I make them myself and love them.
Have you tried Wienershcnitzel? I love it.
Queenie
I have been known to enjoy a good wienerschnitzel now and then.