2 tbsp Starch (as required)
150 g carrots
150 g celeriac
500 ml dark ale
1 clove garlic
1 tsp ground caraway
150 g leek
25 g medium-hot mustard
150 g onions
1.8 kg pork shoulder
15 g salt
40 g tomato purée
2 L vegetable stock
20 ml water
Peel the carrots, celery and onions. Clean and thoroughly wash the leek. Cut the vegetables into 2cm cubes.
Stir the tomato puree and water in a bowl until smooth, mix with the vegetables and spread on a deep baking tray.
Ingredients
150 g carrots, 150 g celeriac, 150 g onions, 150 g leek, 40 g tomato purée, 20 ml water
Preheat the oven to 150°C fan oven.
Dab the shoulder of pork dry with kitchen roll and score a criss-cross pattern into the skin side with a sharp knife. Do not cut into the flesh.
Ingredients
1,8 kg pork shoulder
Peel and finely chop the garlic. Make a spice paste from the caraway, garlic, mustard and half the salt and coat the meat side with it.
Salt the rind generously with the remaining salt.
Ingredients
1 clove garlic, 15 g salt, 25 g medium-hot mustard, 1 tsp ground caraway
Add the stock to the vegetables and place in the oven on the lower shelf position.
Place the pork shoulder on a grill rack and place over the tray with the vegetables in the oven.
Ingredients
2 L vegetable stock
After 2 hours of cooking, pour the beer over the vegetables.
After a further 30 mins, remove the vegetables.
Ingredients
500 ml dark ale
Increase the oven temperature to 250°C fan oven.
Bake the roast for 15-30 minutes.
Pour the vegetables through a sieve and collect the sauce in a pan. Bring the sauce to the boil, season to taste and thicken if necessary.
Mix the starch with a little water and add to the boiling sauce, which will thicken after a short time.
Ingredients
2 tbsp Starch (as required)
Take the cooked joint out of the oven, cut into slices, plate up with the sauce and serve.
Bread dumplings and coleslaw make great sides.
1205.75
86.74 G
81.51 G
24.93 G
