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Bayerischer Schweinebraten   (Bavarian Pork Roast)

       Bayerischer Schweinebraten
Photo: © manulito -
A nice cut of pork - roast size (about 3 -4 lbs)
1/2 lb Pork Bones
1 tablespoon Caraway Seeds
2 Onions
1 Carrot
1 Turnip (about 1/4 lb)
1 Leek
Salt & Fresh Pepper
Dark Beer
Chicken Broth
2 tablespoons Flour

Preheat oven to 400° F.

Season the pork and the bones with salt, pepper, and caraway seeds.

Cut each onion into wedges. Wash the carrot, turnip, and leek and cut these into cubes.

In a frying pan, melt the butter. Sear the roast and bones on all sides. Remove the roast and bones, then add 1 cup broth to the frying pan, and with a wooden spoon, scrape off any bits that are stick to the bottom of the pan.

Put roast and bones in a large roasting pan and pour the pan juices over them. Add the vegetables to the roasting pan as well.

Bake the meat for 1 1/2 to 2 hours. Every 15-20 minutes, pour some of the dark beer over the meat to baste it and to get some liquid in the pan.

Remove the pan from the oven. Transfer the roast to a plate, cover to keep warm.

Pour the pan drippings and juices through a sieve into a sauce pot.   Combine the flour and 3 tablespoons broth.  Slowly drizzle this into the gravy, whisking so that no lumps form.  Bring the gravy to a boil.  Season with salt and pepper.

Cut the roast into 1/2 inch slices. Arrange the slices on a serving plate, and drizzle with a little gravy.

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