Pork And Beer Stew German Recipes

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GERMAN SCHWENKBRATEN



German Schwenkbraten image

This was a family favorite when we were stationed in Germany with the Air Force. They are delicious with potato salad, a baguette, or crusty rolls. Hope you enjoy!

Provided by Kimberly McCutcheon-Seabolt

Categories     World Cuisine Recipes     European     German

Time P1DT35m

Yield 8

Number Of Ingredients 12

10 onions, cut into wedges
1 cup vegetable oil
4 cloves garlic, crushed
7 dried juniper berries, crushed
1 tablespoon German stone ground mustard
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon curry powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
8 (8 ounce) boneless pork loin chops

Steps:

  • Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
  • Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
  • Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
  • Preheat grill for medium heat.
  • Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.

Nutrition Facts : Calories 648.9 calories, Carbohydrate 16.3 g, Cholesterol 110.3 mg, Fat 47.6 g, Fiber 4.1 g, Protein 38.5 g, SaturatedFat 11.6 g, Sodium 109 mg, Sugar 6.1 g

PORK AND BEER STEW (GERMAN)



Pork and Beer Stew (German) image

*Schweinefleisch und Bier-Eintopf* in German, this recipe is from *Modern German Food* by Roz Denny. Roz said "In several parts of Germany, breadcrumbs are used to thicken soups & stews, a brilliant idea that adds a delicious rich & slightly nutty flavour, esp when beer is used instead of stock. This recipe uses shoulder of pork, but works equally well w/beef or veal & is a wonderful warming casserole." *Enjoy* ! (15 min was allowed for ingredient prep)

Provided by twissis

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

600 g braising pork (cubed & lean shoulder suggested)
2 tablespoons canola oil
1 large onion (sliced)
2 garlic cloves (crushed)
2 carrots (cut in chunky sticks)
125 g button mushrooms (sliced) (optional)
1/4 teaspoon ground allspice
1 large bay leaf
1 small cinnamon stick
1 (500 ml) bottle dark beer
85 g rye bread (made into crumbs)
salt & freshly ground black pepper
fresh parsley (chopped)

Steps:

  • In a lrg heavy-based saucepan, brown cubed pork in half the oil till nicely browned (about 5 min), remove w/a slotted spoon & set aside.
  • Add remaining oil & saute the onion & garlic for 5 min or till softened.
  • Stir in the carrots & mushrooms (if using) & cook for 5 minutes. Add spices & bay leaf.
  • Return the meat to the pan & stir in the beer + breadcrumbs. Season w/salt + pepper to taste & bring to a slow boil, stirring once or twice.
  • Make sure the meat is pressed under the liquid, then partially cover & simmer very gently for about 1 hour.
  • Uncover, remove bay leaf + cinnamon stick, sprinkle w/parsley & serve immediately.
  • Serving Suggestions Per Roz: "Serve w/buttered cabbage or kale + potato dumplings, mashed potatoes or Spatzle.".

Nutrition Facts : Calories 519.8, Fat 22.3, SaturatedFat 5.8, Cholesterol 129, Sodium 256.3, Carbohydrate 22, Fiber 2.7, Sugar 3.8, Protein 47

BAVARIAN BEER-ROASTED PORK



Bavarian Beer-Roasted Pork image

This is a show-stopping main course full of flavour. The stars of the show are two of Germany's favourite ingredients: pork and wonderful beer! I make my roast in a ceramic "Roemertopf" but a regular deep roaster with a lid will work just as well.

Provided by zetallgerman

Time 2h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • (If using a ceramic Roemertopf, it's important to submerge the pot & lid in cold water for at least 20min. A Roemertopf should only ever be placed in an initially COLD oven)
  • Cut the fat layer in a criss-cross pattern so it will later become crispy.
  • Dry off the meat and season well on all sides with salt & pepper.
  • Lay the meat, fat side down, into a Roemertopf or roasting pan with a lid.
  • Fill in 125ml of water and the 250ml beer.
  • Put the Roemertopf in the cold oven (or a regular roasting pan in a pre-heated oven) at 220C.
  • Cook for 45min.
  • Take the roast out of the oven and turn it around (fat side up.)
  • Add the chopped vegetables and herbs in roughly cut cubes around the meat. If necessary, add a little bit more water or beer.
  • Put the lid back on and cook for a further 1 hour.
  • After 1 hour, take the lid off the Roemertopf /roaster and turn up the heat to 250C in order to crisp-up the fat layer ("crackling").
  • Keep on basting the roast and keep an eye on it for about 15-20min, until the fat layer has become nice and crispy.
  • Remove the roast from the oven, leave the meat to rest for min. 10min before carving.
  • Serve with potato mash, roast potatoes, dumplings or Spaetzle (German egg noodles) and the vegetables from the pan.

RICH AUTUMN PORK STEW WITH BEER



Rich Autumn Pork Stew with Beer image

Provided by Sheila Lukins

Categories     Soup/Stew     Beer     Onion     Pork     Dinner     Apple     Carrot     Fall     Noodle     Simmer     Boil     Parade     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

2 pounds boneless pork shoulder, cut in 1 1/2-inch bits
Salt and pepper
6 tablespoons olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled and cut into 1/2-inch pieces
2 tablespoons finely minced garlic
1 bay leaf
1 cup diced canned or fresh tomatoes
2 cups chicken broth (bouillon)
1 bottle (12 ounces) beer
2 tablespoons brown sugar
Cooked buttered egg noodles

Steps:

  • 1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
  • 2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
  • 3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.

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