icon Bayrischer Schweinebraten
mit Biersauce
(Pork Roast, Dumplings, Sauerkraut
with Beer Sauce)

from Bei Otto Restaurant, Bangkok


  • 3 lb pork roast
  • 1/2 lb pork bones
  • 1 tsp caraway seeds
  • 2 onions, chopped
  • 1 carrot, chopped
  • 1/4 lb celery root, chopped
  • 1 stick leek, chopped
  • Salt and pepper, to taste
  • Dark beer
  • 1 can beef broth
  • vegetable oil or lard, for browning


  1. Preheat over to 450 deg F (250 deg C).
  2. Season meat and bones with salt, pepper and caraway seeds.
  3. Heat the lard and/or vegetable oil in a roasting pan. Add the onions, carrots, leek, celery root, meat and bones and brown on all sides.
  4. Pour beef broth over the meat, place roasting pan in the oven and roast for 1 1/2 - 2 hours at 450 deg F. Baste with dark dark beer as needed.
  5. When done, remove roast from the oven and slide into 1/2-inch thick slices and keep warm.
  6. Filter sauce through a sieve and pour into a saucepan. Simmer on medium heat and season to taste with salt, pepper and heer.
  7. Arrange meat slices on a large serving plate. Serve sauce on the side.
  8. Serve with Bavarian potato- and/or flour-dumplings, and sauerkraut.

back to Radim and Lisa's Well-Travelled Cookbook | email us

Last updated: November 11, 2009

Designed with SuperEdi