How To make Bavarian Pot Roast

Bavarian Roast Pork

If you love traditional German recipes, you need to try our Bavarian Roast Pork!

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How to make a bavarian pork knuckle / shank -German Recipes by klaskitchen.com

Please watch my other videos - and subscribe my channel. Thanks. Klas.
This is one of the internationally best known dishes from Germany, espacially from Bavaria. But here come the problems. It´s a lot easier to cook good food than to talk about it correctly. Is it a pork knuckle - as I thought for a long time? Is it a pork shank - as one of you told me kindly? Or is it a pork leg - as the googel translator told me? I don´t know. Thank god, a tongue can not only speak but also taste ;-)
Anayway: Most of the tourists coming here to Munich want to eat a pork knuckle.
It´s one of those once in a lifetime-things for a lot of people, I think.

Check out all the needed information on my homepage: klaskitchen.com

Actually it´s not, what we Germans eat every day or what we would usually prepare at home. In fact I had a couple of problems to find a butcher who would sell me pork knuckles because they are no best sellers and you have to order them a couple of days in advance what I didn´t do because I didn´t know.
So, this was an experience for me, too. But in the end: It went out great. Have a look.
Olli, my producer and I tried it after preparing it for this video and what can I say: It was exactly as delicious as it looks in the video. So, if you want to have some real German soulfood and if you are not watching calories - go and try it. It´s easy and if you follow my recipe you will succeed.
Good luck.

Here are the ingridients:
4 pig shanks, each about 800 grams / 28 oz
2 onions
1 teaspoon black pepper
1 tsp caraway seeds
about 2 cups of broth
and one bottle of beer
Cut the knuckles lenghtwise then rub them with the caraway and salt and pepper generously
Roughly cut the onions.
Put everything into a baking dish, add the broth and the beer and put it into the oven.
Leav it there for two hours at 120 degrees Celsius (250 farenheit) circulating air.
Then you switch on the grill/broiler and double the temperature.
The knuckle is getting it´s crust now. Don´t leave it alone in this phase because it will burn easily.
At the end you take it out of the oven, let the meat rest for a while and prepare the sauce:
Let it boil in a pot, season it - it might need a little sweetness to be perfect and, if you like, you can add a little cold butter or starch.
That´s all.
Eat it with dumplings and some vegetables. I like it with red cabbage or with savoy cabbage.
I will show you how to prepare both on my channel.


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Find out more about klaskitchen on klaskitchen.com
Watch also the other videos on this channel like:
Part 1: How to make bavarian dumplings
Part 2: How to make the sauce for bavarian dumplings
How to make Potato-Salad northern german way
How to make Wrap Beef wit pickles
How to make the best bavarian dessert - bairisch creme
how to make Munich Schnitzel
How to make Struwen
How to make liver dumplings
how to make currywurst
how to make koenigsberger klopse
how to make hamburger labskaus
how to make rheinland potato fritters
how to make krautsalad - cole slaw
how to make knödlgröstl - panfried dumplings
ho to make bavarian pork roast - schweinebraten
how to make rhubarb crumble cake - streuselkuchen quark öl teig

Above all that, I hope you enjoy the videos and the recipes work out fine for you
Happy cooking ;-)
Klas


German Recipes is a channel for tutorials about cooking of traditional german food. See the most traditional recipes here. Learn how to cook german food. Klas is teaching you how to cook german food and he is telling you the special backgrounds about this german recipes. This is the best tutorial to learn about german food and german kitchen and german recipes in english. All the german recipes are explained in english. It´s the best food tutorial in english for german recipes. See all the details from the foodblog German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com Follow this foodblog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. From porkrost to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Send us your feedback and your ideas and become an active part of the channel German Recipes.

Delicious Bavarian Pot Roast

Day 90 of 365 Apr 1 2020 day 29 of my world record attempt is Delicious Bavarian Pot Roast courtesy of tasteofhome.com on Cooking With Jon (My 1 Year Cooking Challenge)

Hi I'm Jon and I am here to set a world record for most days cooking a different recipe from the internet without making the same thing twice

This is my new project for 2020 it is called the One Year Cooking Challenge I am going to make a new recipe from the internet every night for a year, I have not made any of these recipes before and I am not a professional chef or cook. I'm looking forward to all the different tastes and techniques this challenge will offer me and hope you will come for the ride.


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5 Traditional German Pork Roasts - Bavarian Pork Roast, Pork Roast with Crackle, Rolled Pork Roast

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5 Traditional German Pork Roasts - Bavarian Pork Roast, Pork Roast with Crackle, Rolled Pork Roast

This video is all about traditional German pork roast varieties. Apart from Bavarian pork roast, which is one of the most known of all German dishes, there are also a few other ways to prepare the pork neck or the pork shoulder. In this video, I will show you less-known ways of preparing traditional German pork roast like pork roast with crackle (pork roast with crackling) as well as rolled pork roast. At the end of the video, I will focus on pork roast side dishes.

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Food mentioned in the video:
⇛ Schweinebraten - Pork Roast
⇛ Schweinekrustenbraten - Pork Roast with Crackle
⇛ Rolled Pork Roast - Schweinerollbraten / Rollbraten
⇛ Kalter Schweinebraten mit Kern - Pork roast with fresh horseradish
⇛ Kassler Braten - brined & smoked Pork Roast

Typical Side Dishes:
⇛ Kartoffelklöße - Potato Dumplings
⇛ Semmelknödel - Bread Dumplings
⇛ Krautsalat - Cabbage Salad
⇛ Rothkohl - Boiled Red Cabbage
⇛ Sauerkraut - Boiled Sauerkraut
⇛ Fried Onions and Mustard

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Sauerbraten - German Pot Roast | Cooking with Kurt

How to make Sauerbraten, a German pot roast recipe!

RECIPE:

Ingredients:

5-lbs rump roast or eye bottom round beef eye of round
Kosher salt, to taste
2 cups red wine
1 cup red wine vinegar
1 cup cider vinegar
3 large onions (1 thinly sliced, 2 minced)
1 large carrot, thinly sliced
1 tbsp. pickling spices
14 whole cloves
14 juniper berries
14 whole black peppercorns
1 tsp mustard seeds
3 bay leaves
3 sprigs thyme
2 sprigs parsley (plus additional 2 tbsp chopped for garnish)
cheesecloth
cooking twine
4 tbsp. unsalted butter
4 slices bacon (chopped into pieces)
3 tbsp. flour
2 tbsp. sugar
1⁄2 cup golden raisins
6 gingersnaps, crumbled (about 1 oz)
Juice of 1⁄2 lemon (1 - 2 tbsp)


NOTE: The baking time in the oven at 325 F may differ depending on your dutch oven and oven. Start to check the beef with a meat thermometer at around the 1 hour mark, and check every 15 minutes. The internal temperature of the beef should be 135 F (57 C) for medium rare and 150 F (65 C) for medium. Once the beef is cooked to desired temperature, transfer the beef to a platter. The temperature will continue to rise once it is out of the dutch oven - to about 145 F (63 C) for medium rare and 160 F (71 C) for medium; pour sauce through a fine strainer into a bowl.

How to Make an Amazing Pot Roast | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you how to make an Amazing Pot Roast! An easy one pot recipe that you can all make at home. I try to use one pot at least. I hope you all make this pot roast and let me know how you did in the comments below!

RECIPE LINK:

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PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven:

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❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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