Griàs Gōd! means Guten Tag or Good Day in Munich!
There is a saying “When in Rome, do as the romans do”-So while we were in Munich we enjoyed local cuisine at the world famous Hofbräuhaus! Here we met up with my college roommate Doris and her Family. A few weeks ago I posted some photos of all the yummy things we ate and today I would like to share with you one of the recipes. I bought a cookbook called: “Die echte bayerishce Küche-or Traditional Bavarian Cooking” How cool a cookbook in both languages. Now I can read German so I really did not need to have it also in English, but I discovered quickly the advantages—no more second guessing what cut of meat I need or searching the Internet for what an ingredient could be. If I am not sure about something, I just read the translation and then between the two I am confident I am understanding everything!
A view of the restaurant from the outside. The “Hofbräuhaus-am Platzl”, as we know it today was opened on the 22. September 1897
Preparation time approx. 30 minute plus about 1 1/2-2 hours to roast
2 1/4 lbs port roast(shoulder) with rind. Haver your butcher score the pork rind in diagonal crisscrosses
Salt, Pepper, dried Marjoram, Paprika, Cumin(Optional)
2 cups hot water
2 dried bay leaves
1 large onion, peeled and quartered
2 carrots, peeled and coarsely chopped
1-2 garlic cloves
1 small lee, rinsed and coarsely chopped
1-2 parsnips, peeled and coarsely chopped
4 cups meat or vegetable broth
2 cups beer
If necessary, 1 tsp salt mixed with a little cold water
Rinse the meat quickly under cold running water and pat dry. Rub with spices. Preheat oven to 400°F. Poor the 2 cups of hot water into the roasting pan and lay the pork roast with the scored sided facing down. Add the bay leaves and cloves and braise in the preheated oven for about 30 minutes. Strew the onions, carrots, garlic,leek and parsnips around the roast and pour some of the broth over it. Roast for about 2 1/2 hours basting alternately with beer and hot broth.
About 20 minutes before the roast is done, raise the temperature to 425-450°F-or use broiler-and turn the roast scored-side up. Brush the rind frequently with the cold salt-water solution; this will make the skin nice and crisp. Strain the pan drippings into a pot, adding more broth if needed, and bring briefly to a boil. Season to taste with salt and pepper.
Slice the roast and arrange on a platter. Serve the sauce in a gravy boat or in a bowl on the side. The best accompaniment to the Bavarian classic is either bread-or potato dumplings and red cabbage.