Schweinebratensauce
5 Std 15 Min
Total Time
5 Std
Cooking Time
25 Min
Preperation Time
Ingredients
Step 1 of 7:
Preheat oven to 220 °C. Place bones and meat on a baking sheet and brown in the oven. This takes about 30–40 minutes. |
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Step 2 of 7:
Roughly chop the vegetables and add them to the baking sheet. Roast for another 15 minutes. Distribute the tomato paste on the baking sheet and roast briefly. |
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Step 3 of 7:
Transfer everything from the baking sheet to a large pot. Deglaze the baking sheet with the beer, loosening the browned bits. Add the liquid to the pot as well. |
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Step 4 of 7:
Top up with pork stock until everything is well covered. Bring to a boil once, then reduce the heat. |
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Step 5 of 7:
Let the sauce simmer gently for 3–4 hours. It should not bubble vigorously. |
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Step 6 of 7:
Pour everything through a sieve into a clean pot. Discard the bones and vegetables. |
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Step 7 of 7:
Continue to boil the liquid until it is rich in flavor and thickens slightly. Stir in soy sauce and season with salt. |
Instructions
2 kg || Pork bones ||
500 g || Pork trimmings ||
2 || Onions ||
2 || Carrots ||
150 g || Celery ||
2 tbsp || Tomato paste ||
400 ml || Beer ||
Broth from roast pork drippings
2 tbsp || Oil ||
1 - 2 tsp || Soy sauce ||
Salt
