Besten Schweinsbraten Rezept Recipes

BAYRISCHER SCHWEINEBRATEN (BAVARIAN ROAST PORK)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
• Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
• Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
• Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
• Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
• Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

AUTHENTIC SCHWEINEBRATEN GERMAN PORK ROAST BAVARIAN STYLE

Steps:

• wash and pat dry roast.
• mix all dry ingredients together and rub onto roast.
• spread a liberal amount of mustard onto roast.
• heat oil in a heavy roasting pan (enameled cast iron works well) on top of stove and brown carrots and leeks.
• push vegetables aside and brown roast from all sides in the very very hot roasting pan.
• ad onions INCLUDING the brown skins (this is VERY IMPORTANT since it will give your gravy an good color).
• ad broth and transfer everything to the oven.
• roast covered for 1 1/2 hours at 350°F.
• uncover, stir onions and veggies.
• turn roast over and roast uncovered for 1 hour (if liquid evaporates a lot, add some more occasionally.
• once roasting time has finished transfer meat to a plate to rest.
• take a basting brush, dip into the hot liquid and scrub all the sides of the roasting pan (and the lid if necessary). All the brown stains on the walls of your pan will ad flavor and color to your sauce!
• strain all the liquid through a fine meshed strainer (stainless steel will work better then the plastic ones). Press solids vigorously with a spoon to press as much liquid (as well all solids that can get pressed through) through the strainer into a sauce pan and reduce slightly on high heat.
• Slice roast into 1/2 thick slices and pour gravy liberally over everthing.
• Best served with potato dumplings and sauerkraut.

SCHWEINEBRATEN - GERMAN STYLE ROAST PORK

Steps:

• Preheat oven to 350°F.
• Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper.
• Let stand for one hour.
• Spray your roasting pan with cooking spray.
• Place the vegetables into roasting pan and pour liquid of choice.
• Place the roast, fat side down, in the roasting pan on top of the vegetables.
• Cover tightly and roast for one hour.
• Remove from oven, uncover and turn roast fat side up.
• Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165°F.
• Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.
• Remove and save the vegetables to serve on the side.
• Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups.
• Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
• Slice the roast thinly and serve with the gravy on the side.
• For additional richness, the gravy may be finished with a little butter, cream or sour cream.

BESTEN SCHWEINSBRATEN REZEPT

Steps:

• 1. Place dried plums in a medium bowl. Heat the apple juice and pour over the plums. Let sit until plums are softened, about 30 minutes (longer if plums are very hard).
• 2. Rub the meat with a mixture of salt, pepper and ground paprika and brown on all sides in oil.
• 3. Push whole cloves into the roast and place it in an oven bag according to directions.
• 4. Cut the onions into 1-inch chunks and add to the bag. Add the plums and apple juice and close the bag. Cut slits in the bag according to directions on the package and place the roast and bag in a casserole dish with 2-inch sides.
• 5. Place casserole in a preheated 350-degree oven. Bake for 1-1/2 hours or until meat registers 160 degreesF on a meat thermometer.
• 6. Remove from oven. Carefully cut one corner of the bag and empty the liquids into a pan. You can keep the onions and plums in the liquid, too.
• 7. Remove the roast from the bag and tent with aluminum foil to keep warm.
• 8. Place the liquids on the stove top and bring to a boil. Reduce broth to about one cup. Reduce heat.
• 9. Stir the sour cream together with the corn starch. Stir into the broth, bring to a boil and stir until thickened.
• 10. Season to taste with horseradish (optional), salt and pepper, as necessary.
• 11. Slice the roast and serve with the sauce over potatoes or noodles.

GERMAN SCHWENKBRATEN

Steps:

• Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
• Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
• Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
• Preheat grill for medium heat.
• Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.