150 min. total time
Ingredients for 4 portions
| 1 | kg | Shoulder roast |
| 2 | tbsp | Caraway |
| 4 | pcs | Garlic cloves (finely chopped) |
| 2 | tbsp | Salt |
| 3 | tbsp | Lard (liquid) |
| 0.5 | l | Beer |
| 0.25 | l | Beef brotd |
| 50 | g | Rye bread witd crust |
Preparation
- Mix garlic, cumin, pepper, salt, and melted lard and rub the meat with it. Place the meat in a frying pan and fry it on all sides for about 2 minutes.
- Pour beer over it and roast covered in a preheated oven at 200 degrees (top and bottom heat) on the middle rack for about 90 minutes, then turn the meat. Cut the bread into cubes and place it around the meat in the frying pan and roast the meat uncovered at 180 degrees for another 30 minutes.
- Remove the meat from the pan and let it rest for about 10 minutes. Pour the drippings into the pan, add beef broth and mix well. Then pour the drippings into a pot, puree with a hand blender, and bring to a boil again. Slice the meat and serve with the sauce.
Nutrition score
192
11,53 g
5,52 g
17,02 g
150 min. total time | 20 min. preparation time | 130 min. cook & rest time
