Braised Pork Roast in Beer Sauce

Serves four people:

1 tablespoon melted butter, 500 ml Pils beer, 200 ml vegetable broth, 1 fresh fennel, 1 tablespoon peppercorns, salt, 250 ml Bock beer, 1 onion, 2 tablespoons mustard seeds, lemon juice, 5 egg yolks, 1 carrot, 1 tablespoon caraway seed, 800 g pork roast, 80 g sugar, ½ celery root, 1 laurel leaf

Preheat the oven to 180° Celsius. Salt the pork roast and fry in one tablespoon melted butter in a large pot. Wash, peel, and cube the vegetables and add to the pork roast. Continue to fry the meat and vegetables until the vegetables start to change color. Add the Pils beer. Then add the rest of the beer and the vegetable broth. Mix in the mustard seeds, peppercorns, caraway seeds, and laurel leaf. Cover and put in the oven for about 90 minutes. Take the roast out of the sauce and cut into slices. Bring the sauce to a boil, add spices as needed, and consider thickening it with starch. (Source: CMA)

Hint: Serve the roast with potato salad or simply with fresh artisan bread. Of course, it tastes best with a fresh, Franconian beer.

During the preparationSchweinbraten in BiersoßeNa dann - Prost!

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