Pork and Beer Stew (German) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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*Schweinefleisch und Bier-Eintopf* in German, this recipe is from *Modern German Food* by Roz Denny. Roz said In several parts of Germany, breadcrumbs are used to thicken soups & stews, a brilliant idea that adds a delicious rich & slightly nutty flavour, esp when beer is used instead of stock. This recipe uses shoulder of pork, but works equally well w/beef or veal & is a wonderful warming casserole. *Enjoy* ! (15 min was allowed for ingredient prep) Ingredients:
600 g braising pork (cubed & lean shoulder suggested) |
2 tablespoons canola oil |
1 large onion (sliced) |
2 garlic cloves (crushed) |
2 carrots (cut in chunky sticks) |
125 g button mushrooms (sliced) (optional) |
1/4 teaspoon ground allspice |
1 large bay leaf |
1 small cinnamon stick |
1 (500 ml) bottle dark beer |
85 g rye bread (made into crumbs) |
salt & freshly ground black pepper |
fresh parsley (chopped) |
Directions:
1. In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
2. Add remaining oil & saute the onion & garlic for 5 min or till softened.
3. Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
4. Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
5. Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
6. Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
7. Serving Suggestions Per Roz: Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle. .
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