Recipe by twissis
*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)
Top Review by Laura S.
This was a wonderful recipe. I don't often cook with allspice and cinnamon. I was drawn to try this because the recipe has three things I truly love. Dark Beer, Rye Bread, and Pork. I used a wonderful Black Butte Porter, so it came through a little bitter, but delicious!
- 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)
Directions See How It's Made
- 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.".