Beef Roast with Beer and Potatoes
Ingredients
- Ingredients
- 1 ½ kilograms Pork shoulder (with rind)
- salt
- 1 tsp peppercorns
- 1 Tbsp Caraway
- ½ tsp allspice
- 1 cloves
- 1 tsp dried marjoram
- 2 medium sized carrots
- 100 grams Parsnips
- 1 stalk Leeks
- 4 shallots
- 2 garlic cloves
- 400 grams Pork bone
- 1 Tbsp vegetable oil
- 250 milliliters Beef broth
- 400 milliliters light beer
- 500 grams potatoes
Preparation steps
Preheat the oven to 220°C (approximately 425°F). Cut the rind crosswise. Crush 1 teaspoon of salt, crushed peppercorns, cumin, allspice, cloves, and marjoram with a mortar and pestle. Rub the meat with spice mixture. Rinse and coarsely chop the carrots, parsnips, and leeks. Peel the shallots and garlic cloves and cut in half. Rinse the pork bones with cold water.
Grease the bottom of a roasting pan with the vegetable oil. Place the roast with the rind up in the pan. Add the chopped vegetables, shallot, garlic, and bones. Place the roast in the preheated oven and cook for 20-30 minutes.
Add the broth and some beer. Reduce the temperature to 180°C (approximately 350°F). Braise in the oven for 1.5-2 hours, adding more beer as needed. Meanwhile, peel the potatoes, rinse and cut into quarter. Cook for 25-30 minutes in boiling salted water. For the last 10 minutes of baking, turn the temperature to 220°C (approximately 425°F) to form a crispy crust. Remove the bones and the shallots. Set aside and pour the vegetables through a fine sieve. Season the sauce with salt and pepper. Add the shallots back to the sauce. Drain the potatoes.
Cut the meat into slices and serve with the sauce and potatoes on plates. Served as desired with a fresh green salad.
