Bavarian Pork Roast with Beer Gravy & Semmelknodel

This is not just a perfect Bavarian Oktoberfest or fall meal that you will love! It’s for any season. It’s served in Bavarian restaurants throughout the year. The Bavarian Pork Roast comes in a beer gravy and is served with bread dumplings (Semmelknödel) and Bavarian cabbage or red cabbage. Happy Cooking!

Ingredients Bavarian Pork Roast

2 kg pork roast, preferably with the slab
caraway seeds, coarse salt, pepper to taste
3 medium sized onions
2 medium sized potatoes
1/4 celery, root
1 leek
1 liter dark beer
1,5 liter beef broth – How to Make Beef Broth –  

For the Dumplings
500 g 2 days old German style rolls (should be Wheat rolls)
3 eggs
250 ml semi-warm milk
1 medium sized onion, chopped
parsley, chopped
salt, pepper, nutmeg to taste

Cooking Instructions Bavarian Pork Roast

Pre-heat oven to 175 C or 350 F convection (regular oven 195 C or 380F).

– If the roast has the slab, with a sharp knife cut it diamond-shaped.
– Rub in a good amount of the coarse salt (but not too much!), caraway seeds and a little bit of pepper.
– Place the roast, slab side should face upwards, into a dutch oven.
– Pour 1/2 liter of boiling hot beef broth over the meat and place in oven.
– Let cook in oven for 1 hour.

– Cut onions in half, then quarter and quarter again.
– Slice leek, cut carrots in cubes.
– Add vegetable to the roast. Pour in 1 liter boiling hot broth.
– Let cook for another 2 hours. Pour several times some broth from the pan over the roast.

– 30 min before roast is done increase heat to 220 C or 420 (broiling heat) and pour the beer over the roast.  It’s done so you get a nice crust. This process is very short. Watch it so it won’t get black.

– Remove the roast from the pan, and slice it with a sharp knife.
– Drain the roast juice, thicken if necessary with tomato paste or 1 tsp corn starch mixed in some water. You also can squeeze the soft veggies through a sieve and add to the gravy.

Make the Bread Dumplings

– Cut the rolls into fine slices.
– Bring water with some salt in a pan to a boil. Pan should be big enough so 8 dumplings can float next to each other at the surface.
– Pour the warm milk over the rolls. Mix with hands.
– Chop onions and parsley fine.
– Add parsley, onions and eggs to the rolls, mix well.
– Spice to taste, let sit for  2-3 min.

– Moisten your hands and form about 8 dumplings.
– Place the dumplings one after the other into the boiling water.
– Reduce heat and let simmer for about 20 min.
– Remove with a slotted spoon and serve right away.

You Might Like these Gravies from Maggi and Knorr (from Amazon)

Serve the roast with the dumplings, Bavarian cabbage or RED CABBAGE

Bavarian Cabbage

Red Cabbage

Semmelknodel

Recipe/photo Source