Rezept für 1 - Rezept
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| . | Wash and dry the meat and rub it with salt and coarse, freshly ground pepper. Using a sharp knife, cut a diamond pattern into the rind. Fill a a roasting pan with approx. 1 in. water, and add the meat, with the e rind down. Cut the onion into 1/5 in. rings, thinly slice the garlic cloves and add to the meat. Sprinkle with caraway seeds. Roast the meat in a preheated 480°F oven for 1/2 hour, then turn it around so that the rind is on top and continü to roast. Baste the meat frequently, scraping g up the e juices sticking to the pan and gradually adding some hot broth. Total cooking time is approx, 1 1/2 hours. Toward the end of the cooking time, brush the rind with cold, dark beer or cold water, to make it crisp. The gravy should be brown and clear and should never be bound with flour or starch: that would be a mortal sin in Bavaria! |
Aufgerufen: 141
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