German cooking for beginners | Roast shoulder of pork

This recipe comes to us from Steffan Rottner, a restaurant owner in Nuremberg.

Ingredients:

4 pork shoulders

2 carrots

1 large onion

½ leek

1 celeriac

1 clove of garlic

2 twigs thyme

100 g butter

½ l meat broth or water

salt, pepper, caraway

Dumplings:


1 kg peeled potatoes

125g starch

salt

cold water

croutons made from four slices of toast

Preparation:

Season the meat with roast with salt, pepper and caraway. Wash vegetables and chop into cubes. Sauté vegetables with thyme and garlic in a pot, place roast on top. Place the meat in preheated oven at 200 degrees Celsius for 30 minutes. Pour broth over roast and bake for another 60 minutes. Pour drippings over roast again and bake for 60 minutes at 140 degrees Celsius.

Take roast out of the oven, strain the broth, season, and blend with melted butter.

For the dumplings: wash and peel potatoes. Boil in salt water. Grate the potatoes releasing as much moisture as possible. Mix with the starch and work into a dough.

Using wetted hands, form apple-size dumplings from the dough. Place 2 or three croutons in each dumpling. Place the dumplings in freshly boiled salt-water and leave to poach for approximately 20 minutes. The dumplings are finished when they float to the surface of the water.

Arrangement: Place roast back into oven until it turns crispy. Distribute onto plates, with two dumplings. Garnish with thyme.

Enjoy!

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