Pork Sauerbraten (Swabian Style)

Name: Pork Sauerbraten (Swabian Style)
Yield: 3 servings
Cuisine: British
Ingredients: 450-500 g (1 lb) pork roast - I used shoulder; ********; MARINADE:; 1 carrot; 1/3 stalk celery; 1 small onion; 1 handful fresh parsley; 5 juniper berries; 5 peppercorns; 1 bay leaf; 250 ml (1 cup) red wine; 180 ml (3/4 cup) vinegar; ********; GRAVY:; 1 Tbsp butter; 1 Tbsp flour; 1 cup marinade liquid set asided after cooking; to taste salt & pepper

Felice @morinoko

Connecticut, United States

Sauerbraten is a traditional German dish made with meat marinated for several days in a vinegar-wine and spice mixture.

Every family and region seems to have their own version! Popular versions from Rhineland area sweeten the sauce with raisins and/or sugar, lebkuchen, etc. and some add cream to the sauce. Swabian (southwest Germany) sauerbraten like this recipe is different because the sauce is not sweetened at all making it quite tart.

Sauerbraten is usually made with beef, but can be done with pork and lamb, as well. Here's my version with a small pork shoulder roast (will serve 2-3 people).

Sauerbraten is a traditional German dish made with meat marinated for several days in a vinegar-wine and spice mixture.

Sauerbraten is usually made with beef, but can be done with pork and lamb, as well. Here's my version with a small pork shoulder roast (will serve 2-3 people).

Felice @morinoko

Connecticut, United States

Sauerbraten is a traditional German dish made with meat marinated for several days in a vinegar-wine and spice mixture.

Sauerbraten is usually made with beef, but can be done with pork and lamb, as well. Here's my version with a small pork shoulder roast (will serve 2-3 people).

Sauerbraten is a traditional German dish made with meat marinated for several days in a vinegar-wine and spice mixture.

Sauerbraten is usually made with beef, but can be done with pork and lamb, as well. Here's my version with a small pork shoulder roast (will serve 2-3 people).

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Ingredients

3 servings

450-500 g (1 lb)pork roast - I used shoulder
********
MARINADE:
1carrot
1/3 stalkcelery
1small onion
1 handfulfresh parsley
5juniper berries
5peppercorns
1bay leaf
250 ml (1 cup)red wine
180 ml (3/4 cup)vinegar
********
GRAVY:
1 Tbspbutter
1 Tbspflour
1 cupmarinade liquid set asided after cooking
to tastesalt & pepper

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Steps

1

Roughly chop onions, carrots and celery. Put in pot with parsley, juniper berries, peppercorns and bay leaf.
2

Add wine and vinegar to pot. Bring to a boil, turn heat to low and cover with lid. Simmer for 5 minutes.
3

Let the marinade cool completely before using with meat.
4

After the marinade cools, put the pork and marinade in a container so the pork is fully submerged.
5

Marinate for 5-6 days and in the fridge. Turn the pork every day or two to ensure it's evenly soaked.
6

Remove meat from marinade and dry off with paper towels. Sprinkle with salt and pepper.
7

Melt butter or heat oil on high in a heavy pot. Brown meat on all sides.
8

Pour in the marinade liquid along with the veggies and spices.
9

Bring to boil, then turn to low heat. Cover and simmer for 45 minutes.
10

After 45-60 minutes, remove the pork to a plate. Strain the vegetables and spices out of the cooking liquid (Keep the liquid! You can toss out the veggies). Set aside 1 cup of the cooking liquid for making the sauce. Return the rest of the cooking liquid and pork to pot for now.
11

To make the sauce: Melt butter and add 1 tbsp butter in a separate sauce pan. Mix together and sauté until golden in color.
12

Add 1 cup of the cooking to the flour and butter mixture. Bring to a simmer and cook, stirring often until reduced into a smooth sauce.
13

Here is my sauce after reducing.
14

Pour the finished sauce back into the pot. Cook for an additional 15 minutes on low heat. Add salt & pepper to taste.
15

Slice the pork on a plate and keep the sauce aside for pouring on top when serving.
16

Serve with spätzle (I have a recipe in my profile if you want), potato dumplings (kartoffelknödel) or bread dumplings (semmelknödel - I have a recipe for this too). Pour sauce over to taste. Also often served with red cabbage.

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Felice @morinoko

on January 05, 2016 04:18

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_