Meat - how much is in that word... for a meat-eater like me. The recipe I want to offer you is invented in Bavaria and adapted to the Russian reality. This dish is served as a side dish with stewed cabbage, but I also add baked potatoes.
Products
Pork shoulder on the bone and with skin - 2 kg
Beer (light or dark) - 2 bottles
Small onions - 1 pc.
Small carrots - 1 pc.
Garlic - 3-4 cloves
Salt - to taste
Black pepper - to taste
Rosemary - to taste
Dill and parsley herbs - to taste
Pepper -
Salt
For garnish:
Fresh white cabbage - 0.5 kg
Large onions - 1 pc.
Large carrots - 1 pc.
Tomato paste - 4-5 tablespoons
Vegetable oil for frying - 3-4 tablespoons
Fresh potatoes - 0,5 kg
1. In a large pot we put our meat, whole onions and carrots, pour the beer (for those who prefer a milder taste, the beer should be light; for gourmets who prefer a richer taste, the beer should be dark), salt it. Let's add herbs in whole sprigs, you don't have to chop them, and simmer on low heat for two hours.
2. After two hours, take out the shoulder blade, make holes in the skin with a knife and put garlic cloves halves in them. We place the meat on a baking tray and send it in the oven for another hour and a half, until a beautiful golden crust is formed. I greased the meat with vegetable oil, to make the crust as nice as possible.
3. When the meat is cooked, take it out onto a big platter, in one piece. It looks very nice and festive, though I do not cook it for holidays at all. We garnish the meat with cabbage and potatoes.
4. For side dish we finely chop onions, shred cabbage, grate carrot and send all vegetables to the pan with hot oil. Salt it. We braise under a lid, stirring regularly for 3-4 minutes until the cabbage starts to run with juice. Then add tomato paste and stew until tender. At the end add black pepper and some greens. Our braised cabbage is ready.
5. I boil the potatoes beforehand and send them to the oven along with the meat. I take out the potatoes when they are covered with a delicious ruddy crust.
We garnish our pork shoulder with all this beauty and delight our loved ones. My men call all this joy "a real boy's dinner".
Bon appetit!
Super!
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