Roast Pork In Beer And A Mixed Onions Recipes

ROAST PORK IN BEER AND A MIXED ONIONS

Steps:

• 1. Rub the salt and the pepper all over the meat and give it a good massage
• 2. Shred the onions julienne and place all in the dish you will be roasting the meat. Sprinkle some salt and pepper. Add 200 ml beer.
• 3. Place the meat in the dish and cook in the oven for 3 hours at 190 C. For the first hour place the meat skin down and cover with a lid or foil.
• 4. After the first hour turn the meat over and roast for another hour and a half, again, covered.
• 5. In the last 30min of roasting, uncover the meat and pour some of the juices over it. Place back in the oven, increase the temperature to 200 C.
• 6. When the skin has crisped to your liking, turn the oven off. Take out of the oven and allow it to rest for 10-15 minutes.

PORK IN BEER AND ONIONS

Steps:

• Combine the first 6 ingredients in a small bowl to make a paste.
• Rub into the roast.
• Pour the beer into a pressure cooker and add the bay leaves.
• Set the rack in place.
• Place half of the onions on the rack and set the pork on top.
• Spread the remaining onions over top.
• Lock the lid in place and bring to high pressure over high heat.
• Adjust the heat to maintain high pressure and cook for one hour.
• Let the pressure drop naturally or use a quick release method.
• Remove lid.
• If you cooked the pork at high pressure for the entire hour, your roast will be done.
• Remove meat to platter and let set for 15 minutes, covered with foil.
• Remove rack and bay leaves.
• If there is more than 2 cups of liquid, boil over high heat to reduce.
• There should be 2 cups of liquid to make the gravy.
• Whisk in cornstarch and cook until gravy thickens.
• Carve the meat and serve the onion gravy mixture over top.

BEER MARINATED PORK ROAST

Steps:

• Place meat in a deep casserole dish large enough to hold it and marinade.
• Combine 1 1/2 cups beer and next 7 ingredients pour over meat.
• Add more beer to just cover the meat.
• Marinate in the refrigerator overnight, turning occasionally.
• Strain marinade, reserving solids and liquid.
• Place solids, carrot and celery in bottom of a roasting pan.
• Put meat on top.
• Add a little liquid.
• Roast in a 350º F oven 1 hour.
• Pour on 1/4 of remaining marinade over meat.
• Continue roasting for 1 to 1 1/2 hours more, basting occasionally with drippings and more marinade.
• until meat thermometer registers 170º F.
• Mix flour and 1/3 cup marinade to a smooth pasted.
• Place roast on serviving dish keep warm.
• Skim fat from cooking liquid, strain, add flour mixture and water to measure 2 cups, cook in roasting pan stirring constantly, until thickened.
• Serve sauce over sliced meat.

BEER ONION GRAVY PORK ROAST

Steps:

• 1. Use a heavy, and deep pot to brown the pork loin in the oil over medium-high heat, starting fat side down, about 10 minutes per side. Remove pork and keep warm.
• 2. Add a bit more oil, if necessary. Add the onions and carrots to the pan. Cook about 10 minutes or until the onions are soft. The carrots do not have to be soft to continue.
• 3. Stir all the spices into the beer.
• 4. Put pork back into the pot with the veggies. Pour the beer and seasonings over the pork.
• 5. Cover and bake at 350 degrees for about 2 to 2-1/2 hours or until pork is fork tender.
• 6. Take pork out of the pot, cover with aluminum foil and rest for about 10 minutes.
• 7. Meanwhile, use an immersion blender to puree the veggies into the liquid in the pot.
• 8. I've never added any flour to thicken since the veggies make a nice thick broth with the juices & beer. Keep warm over low heat, until ready to serve.
• 9. If you do not have an immersion blender, pour the liquid and veggies into a bowl. Put about 1/2 at a time into a food processor or blender. It will be hot so be careful and do not try to do too much at a time. Keep a towel folded over the processer/blender lid to be sure it doesn't allow hot liquid to spurt out the top.

GERMAN PORK ROAST WITH ROASTED POTATOES AND ONIONS

Steps:

• Place roast on a rack in a large roasting pan.
• Combine 3 tablespoons oil, mustard,minced garlic, oregano,thyme,salt, pepper and lemon juice.
• Rub marinade over roast.
• Toss together potatoes, onions, 2 tablespoons oil, salt and pepper.
• Add to pan around the roast.
• Bake at 350°For 90 minutes or until internal temperature is 165 degrees.
• Remove roast and allow to rest. Remove potatoes but leave as many onions as you can or prefer. Save pan drippings.
• Place pan over medium high heat.
• To pan drippings, add chicken base,1-1/2 cups water,and a pinch of salt and allow to come to a rolling boil.
• Mixed together cornstarch with remaining 1/2 cup water and pour into sauce to thicken. Serve on the side.