German Pork Roast
How to make Schweinebraten - German Pork Roast with Crispy skin.
Cooking with Beer
Full recipe:
Pot Roast in a Lodge Dutch Oven | The Best Pot Roast Ever!
Pot Roast in a Lodge Dutch Oven | The Best Pot Roast Ever!
A little about where the Pot Roast came from. First, the term “Pot roast,” used for browned meat cooked with vegetables in a covered pot, began appearing in cookbooks in the late 19th century, According to the American chef, cookbook author, teacher, and television personality James Beard, French immigrants to New England brought their cooking method called à l'étouffée for tenderizing meats to the US mainland. Later immigrants who came from Germany to Pennsylvania and the Mid West cooked Sauerbraten (the onions below will help create the sweet flavor) and marinated roasts, larded and slow-cooked for taste and tenderness. Now we're taking it to a whole new level. We're using blends of vegetables, peppers, and acids to reach new flavor profiles. I bet we could prepare fifty-two pot roasts and each time make a change and not run out of ideas.
One quick note about the searing process. The searing process doesn’t hold moisture in, as cooks once believed, but it does create fond which helps create a wonderful flavor. The fond build-up is a reaction called the Maillard reaction, where proteins break down and carbohydrates caramelize. Once the fond builds up, and your meat is browned you need to reduce the temp to prevent burning the fond. Make sure you sear all around the edge and both sides. Be careful not to char the meat. (See Step 5)
One thing I did not do that my mom and grandfather used to do is stuff garlic into the roast. I am used to that flavor and wanted to see how adding the garlic an hour into the cooking process affects the flavor. So we will see in just a few hours. Stay tuned.
Ingredients:
1 lb of lard (I did not use lard)
1 - 3lb Chuck Roast
1 - Whole Leek (cut the green leaves off)
1 - Red Onion (I used 1/2)
1 - Sweet Onion (sliced)
1 - Shallot (cut in half)
6 - Green Onions (2 chopped)
3 - Carrots (cut in three and quartered along the long axis)
12 - Baby Portobello Mushrooms (4 whole the rest sliced)
2 - bags of golden baby potatoes
1 - Clove of garlic sliced (I add in halfway through)
1 - Green Belle Pepper sliced
1 - Red Belle Pepper sliced 1/2 cup of water Salt and ground black peppercorn to taste.
Tools:
1 - Wooden Cutting Board
1 - Bubba Blade 7” Santoku Knife
1 - Breville Control Freak
1 - Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven
1 - Wooden Spoon
1 - Stainless Steel Tongs
1 - Small stainless Prep Bowl
2 - Large Stainless Prep Bowls
1 - Stainless Prep Tray (off camera)
1 - Butcher BBQ Digital Thermometer
Directions:
Step 1: Clean and prep all your raw vegetables. (this includes peeling and cutting) Also, turn on the Breville Control Freak and warm up the Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven. Set the temp to 350℉. Preheat your oven to 300℉.
Step 2: Wash all your tools and work area.
Step 3: Pre-season your roast to your liking.
Step 4: Once the Breville Control Freak reaches 350℉, you can start searing the roast in the Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven. (all sides) Once the steak is seared on all sides. Remove it to a clean plate and let it rest.
Step 5: Now you can put 1/4 of your cut-up vegetables in the Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven and add about a 1/2 cup of water to help release the fond. Then add the sliced Baby Portobello Mushrooms. Using the wooden spoon stir to help release the fond and the water should start turning brown. Once this is done, reduce the temp on the Breville Control Freak to 205℉ and let it keep the vegetables warm.
Step 6: If you are using lard, then wrap the lard around the roast. Now place the remaining vegetables and carrots in the Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven and mix in some Baby Portobello Mushrooms and Baby Golden Potatoes. Added the chopped-up Leeks last. The idea is to fill the empty space in the Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven. This will help hold the heat and create the gravy. (sweats the vegetables, carrots, and potatoes.)
Step 7: Once your oven reaches 300℉, place the Lodge Cast Iron 7.5 Quart Red Enameled Cast Iron Dutch Oven inside for 5 to 6 hours. (checking every hour to see what the roast internal temp is)
Step 8: Remove from the oven and let rest. Remove the lid to release the heat and slow the cooking process.
Step 9: Plate your roast. Then serve!
Thank's for watching!
Cooking With The Cajun
© 2021 Cooking With The Cajun, All Rights Reserved
Contact: CookingWithTheCajun@Gmail.com
Thanks for your support,
The Cajun
Cooking With The Cajun
Chattanooga, TN, & NW Georgia, USA
#cooking #potroast #slowcooking #roast
Pennsylvania Dutch Krautkrapfen fried sauerkraut dough noodles
Another fantastic lost German recipe from Josef Karst, Artia's Executive Chef, from sauerkrautrecipes.com, your source for sauerkraut recipes from some of the top chefs in the country.
Pennsylvania Dutch Krautkrapfen [fried sauerkraut dough noodles] Atria's Pittsburgh, PA.
For the dough you need:
4 cups of wheat flour
5 large eggs
1/2 cup of milk
1 tbsp. vegetable oil
1/8 tsp. fresh ground nutmeg
1 tbsp. salt
Procedure:
Mix all ingredients on a clean cutting board to form a dry pasta dough
Now knead the dough until smooth
cover the dough with a clean towel and let rest for 30 minutes at room temperature
For the stuffing you need:
2 pounds of braised sauerkraut
8 ounces of Pennsylvania Dutch grated Colby cheese
2 cups of diced yellow onions
½ cup vegetable oil
½ cup of butter
Procedure
Heat the butter in a deep sauté pan and caramelize the onions over low heat, this will take about 15 minutes, keep stirring the onions.
While the onions caramelize roll out the noodle dough to an 18 by 12 sheet.
First spread the cheese over the sheet and then the cold sauerkraut over the cheese.
Roll up the noodle sheet and pinch the overlapping ends together.
Cut the Kraut Krapfen into 2 inch slices.
Now remove the onions from the pan and heat the vegetable oil over medium heat and place the Kraut Krapfen into the skillet and fry for 2 minutes on each side. After you turned them over place a lid on the pan, turn the heat to low and let sit for 5 minutes. Then move the Kraut Krapfen onto a nice platter and top them with the caramelized onions.
Garnish with fresh chopped scallions and serve with apple sauce or serve them cold with a bowl of your favorite soup.
German Pork Chops and Sauerkraut
My Sauerbraten #Octoberfest #Octoberfestfood #Whatscookin #Crockpotrecipes #crockpotpotroast
Well I missed Octoberfest by a few days, but one of our favorite German meals in this German household is classic Sauerbraten, excellent anytime of year. With a name like Muehlhausen, you know I have my own version. I like to shortcut it, sort of, by using my crockpot. I say shortcut because a classic Sauerbraten requires an overnight (at least) red wine brine marinade. That's what sets Sauerbraten above the average pot roast. The crockpot allows me to skip that lengthy step because I've found it's almost indistinquishable in the crockpot, skip the overnight brining. You almost can't tell the difference. I'm even using an onion, yes, you heard me. Come hang with me in the kitchen today and get a taste of a true German comfort food, my Saurbraten.
********************
Watch more of my videos:
#whatscookin collaboration:
**************************
Contact:
Email: mytinyretirement@gmail.com
(give me some time, though. I'm TERRIBLE at checking my email)
Mail:
Christine Muehlhausen
My Tiny Retirement
P.O. Box 374
Wayne, ME 04284
How Venison is ACTUALLY cooked by a PRO Chef
Learn how to Pan fry Venison. This video will teach you how to cook a Loin of Venison perfectly. Venison is a delicious and very healthy lean meat that is very easy to prepare and cook and is a great alternative to a Beef Steak
My recipe in this video is very easy, quick and fool proof to prepare and cook. Anyone can make this tasty and delicious dish for a date night, a dinner party, to feed the whole family, or to impress your friends. This recipe is hearty and rustic, and so so tasty!
#venison #loinofvenison #howtocookvenison
FULL RECIPE ⬇️
SUBSCRIBE HERE GUYS ⬇️
WEBSITE & BLOG ⬇️
RELATED VIDEOS ⬇️
Loin of Venison & Red Wine Sauce
Ostrich Steak
Perfect Steak
SOCIAL MEDIA ⬇️
Facebook...
Instagram...
Twitter...
CONTACT ME HERE ⬇️
thewckchannel@gmail.com
DISCLAIMER
This video is not sponsored, some of the links are affiliate links, by clicking them it will not change your shopping experience at all but I may receive a small commission at no additional cost to you.
Thank you so so much for supporting this channel.