Schweinsbraten mit Kraut und Knödel

Name: Schweinsbraten mit Kraut und Knödel
Prep time: PT30 minutes
Cook time: PT2.5 hours
Total time: PT3 hours 10 minutes
Yield: 6
Cuisine: Austria
Ingredients: 1.5 kg Pork shoulder or belly (with rind); 3 large Onions (quartered); 4 cloves Garlic (peeled); 2 medium Carrots (roughly chopped); 1 roughly chopped Celery stalk; 500 ml Beef or vegetable broth; 250 ml Dark beer (e.g., Märzen); 2 tsp Marjoram (dried); 1 tsp Caraway seeds; generous amount undefined Salt; to taste undefined Black pepper (freshly ground); 1 medium Red cabbage (shredded); 1 tart Apple (peeled, cored, and diced); 2 tbsp Red wine vinegar; 4-6 pieces Bread dumplings (Semmelknödel) (store-bought or homemade)

A quintessential Austrian roast pork dish, featuring succulent, slow-roasted pork with a crispy crackling, served with braised red cabbage and bread dumplings.

準備時間30 minutes

調理時間2.5 hours

合計時間3 hours 10 minutes

分量6

難易度Hard

オリジナル· Feb 8

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👨‍🍳 作り方

1
Preheat oven to 160°C (320°F). Score the rind of the pork in a diamond pattern, being careful not to cut into the meat. Rub the entire piece of pork generously with salt and pepper, pressing it into the scores of the rind.
💡 プロのコツ: Ensure the rind is very dry for maximum crispiness.
2
Place the quartered onions, garlic cloves, carrots, and celery in the bottom of a roasting pan. Place the pork on top of the vegetables, rind-side up.
💡 プロのコツ: The vegetables will form the base for the gravy.
3
Pour the beef broth and dark beer into the roasting pan around the pork. Sprinkle the marjoram and caraway seeds over the pork and vegetables.
💡 プロのコツ: Using beer adds a lovely depth of flavor to the gravy.
4
Roast in the preheated oven for about 2 hours, basting the pork with the pan juices every 30 minutes. The meat should be tender.
💡 プロのコツ: If the rind is not browning or crisping up, you can increase the oven temperature to 200°C (400°F) for the last 20-30 minutes, watching carefully to prevent burning.
5
While the pork is roasting, prepare the red cabbage. In a separate pot, sauté the shredded red cabbage with a little fat (butter or lard) until slightly softened. Add the diced apple, red wine vinegar, and a splash of water or broth. Season with salt and pepper. Cover and simmer for about 45-60 minutes, or until tender.
💡 プロのコツ: A pinch of sugar can be added to balance the tartness of the cabbage and vinegar.
6
Once the pork is cooked and the rind is crispy, remove the pork from the roasting pan and let it rest for 15-20 minutes before carving.
7
Strain the pan juices into a saucepan, discarding the solids. Skim off any excess fat. Bring the juices to a simmer and reduce to thicken into a gravy. Season to taste.
💡 プロのコツ: For a thicker gravy, you can mix a tablespoon of cornstarch with a little cold water and stir it into the simmering juices.
8
Carve the Schweinsbraten into thick slices. Serve with the braised red cabbage, bread dumplings, and plenty of the rich gravy.

調理履歴を記録する

💡 プロのコツ

✓The key to crispy crackling is scoring the rind deeply and ensuring it's very dry before roasting.
✓Don't skip the resting period for the pork; it allows the juices to redistribute, resulting in a more tender and moist meat.
✓Good quality dark beer is essential for authentic flavor in the gravy.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a bay leaf to the braising liquid for extra aroma.
Serve with potato dumplings (Kartoffelknödel) instead of bread dumplings.
A spoonful of lingonberry jam can be served alongside for a sweet and tart contrast.