Authentic German Schweinsbraten Recipe

Ingredients

2kg pork shoulder, with skin and bone
2 tablespoons caraway seeds
1 tablespoon coarse sea salt
1 teaspoon black pepper
2 large onions, quartered
6 cloves of garlic, halved
2 large carrots, cut into chunks
2 stalks of celery, cut into chunks
500ml beer (choose a dark variety for more flavor)
500ml vegetable broth
2 bay leaves
1 sprig of rosemary

Steps and instructions

Preheat your oven to 150 degrees Celsius.
Rinse the pork shoulder under cold water and pat dry with paper towels.
Score the skin of the pork shoulder in a diamond pattern, making sure not to cut into the meat.
Mix together the caraway seeds, coarse sea salt and black pepper, then rub this mixture all over the pork, making sure to get it into the scored skin.
Place the quartered onions, halved garlic cloves, carrot chunks and celery chunks in a large roasting pan.
Place the pork shoulder on top of the vegetables in the roasting pan.
Pour the beer and vegetable broth into the roasting pan, then add the bay leaves and sprig of rosemary.
Place the roasting pan in the preheated oven and cook for about 3 hours, or until the pork is very tender and the skin is crispy.
Remove the pork from the oven and let it rest for about 15 minutes before carving.
While the pork is resting, you can make a gravy from the pan juices if desired. Simply strain the juices into a saucepan, bring to a boil, and simmer until reduced to your preferred consistency.
Carve the pork and serve with the gravy on the side.

Tools for making

Large roasting pan - A sturdy and spacious pan to accommodate the pork shoulder and vegetables.
Sharp knife - For scoring the skin of the pork and carving it after cooking.
Paper towels - To pat dry the pork shoulder before seasoning.
Mixing bowl - To combine the caraway seeds, sea salt, and black pepper for the rub.
Saucepan - To make the gravy from the pan juices.
Strainer - For straining the pan juices when making the gravy.
Measuring spoons - To measure the caraway seeds, sea salt, and black pepper accurately.
Oven mitts - To handle the hot roasting pan and pork when placing it in the oven and removing it.

Recipe variations

Use a different spice rub for the pork, such as paprika, garlic powder, and thyme.
Try making a beer gravy instead of using vegetable broth, by using only beer and reducing it down.
Add sliced apples or pears to the roasting pan for a hint of sweetness.
Replace the pork shoulder with beef roast or lamb shoulder for a different flavor.
For a vegetarian version, substitute the pork with a plant-based alternative like seitan or tempeh.
Add root vegetables like potatoes, parsnips, or turnips to the roasting pan for a hearty one-pot meal.
Experiment with different herbs such as sage, thyme, or marjoram to enhance the flavor profile.
Create a crust on the pork shoulder using a mixture of Dijon mustard, garlic, and breadcrumbs.
Try marinating the pork shoulder overnight in a mixture of beer, soy sauce, and brown sugar for added depth of flavor.
For a gluten-free option, use a gluten-free beer or substitute the beer with apple cider or chicken broth.

Recipe overview

Schweinsbraten is a traditional Austrian and German dish, typically made with pork shoulder and a variety of vegetables and spices. This hearty and flavorful roast is perfect for a weekend dinner or a special occasion, served alongside a rich gravy made from the pan juices. The recipe involves roasting the pork on a bed of vegetables and herbs, which not only flavor the meat but also create a delicious base for the gravy. The skin is scored and rubbed with a mixture of caraway seeds, salt and pepper, which gives it an irresistible crispy texture. The beer and vegetable broth used in the roasting process also help to keep the meat moist and tender while adding another layer of depth to the flavor. This Schweinsbraten recipe requires a few hours of cooking time, but the result - a perfectly cooked piece of meat with a flavorful crust and a juicy, tender interior - is definitely worth the wait.

Common questions

Can I use a different cut of pork? - It is recommended to use pork shoulder with skin and bone for this recipe, as it results in a tender and flavorful Schweinsbraten. However, you can use a boneless pork shoulder if desired, but the cooking time may vary.
Can I use a different type of beer? - While the recipe calls for beer, you can experiment with different types based on your preference. Dark beer is recommended as it adds more flavor to the dish, but you can use a lighter beer if desired.
Can I make the gravy ahead of time? - Yes, you can make the gravy ahead of time by straining the pan juices and storing them in the refrigerator. When needed, simply reheat and adjust the consistency as desired.
How do I achieve a crispy skin on the pork? - To achieve a crispy skin, make sure to score the skin of the pork shoulder in a diamond pattern. Additionally, roasting the pork at a lower temperature for a longer time allows the skin to render and crisp up.
Can I add other vegetables to the roasting pan? - Yes, you can add other root vegetables such as potatoes or parsnips to the roasting pan along with the onions, carrots, and celery for additional flavors.

Serving dishes and utensils

Roasting Pan - A large and sturdy roasting pan is essential for cooking the pork shoulder and vegetables in the oven.
Paper Towels - Use paper towels to pat dry the pork shoulder before seasoning.
Sharp Knife - A sharp knife is needed for scoring the skin of the pork shoulder and carving the cooked meat.
Saucepan - You'll need a saucepan for making the gravy from the pan juices.
Strainer - A strainer is useful for separating the solids from the pan juices when making the gravy.
Carving Board - A large carving board provides a stable surface for carving the cooked pork shoulder.
Serving Platter - Use a serving platter to present the carved pork shoulder and any accompanying vegetables or side dishes.
Gravy Boat - A gravy boat is ideal for serving the homemade gravy alongside the pork.
Tongs - Tongs can be helpful for handling the hot pork shoulder when transferring it to the carving board or serving platter.

Origin stories

Schweinsbraten, a recipe deeply rooted in the culinary traditions of Austria, particularly in the hearty cuisine of Bavaria, has been a centerpiece of family meals and festivals for centuries. Bavarian Schweinsbraten is typically prepared with a cut of pork shoulder, lusciously infused with flavors from a beer-based marinade, and slow roasted to perfection, resulting in a dish that's crispy on the outside yet tender and succulent on the inside. Interestingly, the dish is traditionally served with 'Knoedel', a type of bread dumpling, and 'Sauerkraut', a fermented cabbage side, making it a veritable symphony of flavors, textures, and cultural history on a plate. This delicious roast is not just a dish, but a delightful culinary journey into the heart of Bavaria.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.