Brat’l in the Pure

For the Brat’l in der Rein rub meat best already the day before all around well with salt, pepper as well as caraway and crushed garlic. Then heat lard and some water (bottom covered) in a pan. Put the meat with the rind downwards, put it into the preheated oven and roast at approx. 190°C. After 20 minutes, turn the meat over and make a groove in the rind with a sharp knife, but do not cut all the way into the meat, as this will dry it out.

Continue roasting for about 1 1/2 hours. Meanwhile, season dark beer with salt and brush the crust with it repeatedly so that it becomes nice and crispy. Also, keep adding a little fresh, warm soup (or water) so that the roast does not become dry. (Never add too much liquid, so that the sauce gets a nice color).

After half the roasting time, add garlic to the pure and roast it as well. Remove the roasted meat and keep it warm. Deglaze pan with soup or water and reduce to desired consistency. If necessary, thicken with a little stirred starch. Strain juices and season if necessary. Carve the meat, arrange and serve with the gravy.

Preparation Tip:

We recommend bread, potatoes, flour or semolina dumplings, but also boiled potatoes, cabbage salad, sour cabbage or Stöcklkraut.

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