WEBAdd beer, broth and vegetables. Bring to a boil and cover with lid. Simmer on medium low heat for about 1 hour. Turn roast and simmer for another hour. Remove roast to a plate …
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WEBInstructions. Preheat the oven to 350F/175C. Score the skin of the pork (if it has skin) in a crossed pattern, cutting through the skin but not deeper into the pork itself. Pat dry the …
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WEBPreheat oven to 350 degrees F (175 degrees C). Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork. Heat vegetable oil in a large …
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WEBInstructions. Preheat oven to 350 degrees F. Season the pork loin with salt, black pepper, paprika, and caraway seeds. Spread the mustard over pork.
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WEBPour the broth and the beer into the pot with vegetables, simmer while continuing with the meat. Preheat the oven to 80°C / 175°F. Cut the skin and into the fat (! not into the meat) …
WEBSlice a small piece of celeriac. After the pork has pre-fried for about 10 minutes, take the roaster out of the oven again briefly. Spread the vegetables around the meat and pour …
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WEBRoast the pork for 1 hour. Add the vegetables under the rack and pour beef stock over them. Put the roasting rack back in the cooker and allow the meat to continue to roast. …
WEBSlow cooker method: Cover and cook on low for 8-9 hours or on high for 4-5 hours; until the meat is tender and falling off the bone. Stovetop method: Cover and cook for 2-2½ hours …
WEBSprinkle juniper berries over the top. Bake in oven for 2 – 2.5 hours or until the skin on top is crunchy and crispy. While cooking, use liquids from the roasting pan to baste the roast …
WEBPreheat oven to 350°F. Sprinkle meat with salt, pepper, and paprika. Meanwhile, if using bacon, fry until fat is released. If using oil, add just enough to cover bottom of fry pan. …
WEBPreheat oven to 350 degrees F. Mix together the onions and carrots and place in the bottom of a roasting pan just large enough to comfortably fit the roast. Pour the water, stock, …
WEBROAST THE PORK: Return the pork to the pan skin side down. Roast in the preheated oven for 30 minutes, then turn the meat skin side up and pour the beer into the pan. …
WEBwash and pat dry roast. mix all dry ingredients together and rub onto roast. spread a liberal amount of mustard onto roast. heat oil in a heavy roasting pan (enameled cast iron …
WEBAfter the 30 minutes, turn roast fatty side up and add the cubed onion, carrots and celery. Spread vegetable mixture around pork in roasting pan. Pour 1 cup hot water into the …
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WEBPlace cooled cumin mixture and mustard seeds in a spice grinder; grind into a coarse powder, about 10 seconds. Transfer back to the small bowl and add the paprika, 1 …
WEBPreparations: Set the oven to 175°C / 350°F. Mix the cloves with 2 heaped teaspoons of salt and rub into the scored rind, depending on the meat’s surface you might need more salt. …
WEBPut some hot water in the pan with the juices, scraping up the bits and pieces. Add enough to make 2 cups. Make a roux by blending the flour and butter together very well in a …