Tettnang Beer Meat

Pasta dishes are always a good idea!

Score the pork rind crosswise with a sharp kitchen knife and season the roast heartily with salt and pepper.

Brown it with the clarified butter in a sufficient saucepan and add the vegetables.

Meanwhile, continue roasting in the oven at 170 °C until the vegetables have kept a nice even browning.

Add spices and garlic. Extinguish with the beer and bring to a boil with the water. Continue roasting at 160 degrees for about 100 minutes, basting frequently. Turn the roast a few times to the other side.

Add water to compensate for any loss of liquid.

After roasting, remove the meat from the sauce and strain the sauce. Thicken with a little cornstarch.

Cut the roast open and serve with the beer jus, Schupfnudeln (potato noodles) and an apple and onion vegetable.

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