Roasted Young Piglet with Vegetables in Beer Sauce

Ingredients

• Spanferkelschulter (ca. 1,2 kg)
• 6 Schalotten
• 4 Möhren
• 2 Knoblauchzehen
• 3 Petersilienwurzeln
• 300 g Sellerie
• 200 ml dunkles Bier
• 600 ml Fleischfond
• Salz
• Pfeffer (aus der Mühle)
• Pflanzenöl (für die Reine)
• butter
• 1.25 kg Kartoffeln
• 150 g Mehl
• 2 Eier
• Salz
• 2 Brötchen (gewürfelt und geröstet)
• 20 g Butterschmalz
• 4 EL Semmelbrösel
• 2 EL Butter

Instructions

1. 1.

   Preheat the oven to 200°C.

2. 2.

   Peel the shallots and garlic. Then peel and cut carrots, celery, and parsley roots into large pieces.

3. 3.

   Place the vegetables in a greased roasting pan and set the meat on top. Roast in the preheated oven with both lower and upper heat for about 30 minutes. Pour in some stock and continue to simmer for another 60 minutes, gradually adding more stock as needed. Turn the vegetables occasionally and near the end of cooking drizzle the skin with beer. Finally increase the oven temperature to 220°C and cook until a crisp crust forms. Remove the meat and loosen the pan drippings with a bit of beer, then strain the sauce through a sieve into a saucepan while carefully placing the vegetables on a plate. Briefly bring the sauce to a boil, remove from heat, stir in 2 teaspoons butter, and season with salt and pepper. Drizzle the sauce over the vegetables, arrange the piglet shoulder on top, and serve with the remaining sauce.

4. 4.

   For the dumplings, peel, wash, and cook the potatoes in salted water for 20–25 minutes. Drain and press the hot potatoes through a potato ricer. Knead with flour, eggs, and salt into a dough. Bring plenty of salted water to boil. With damp hands form dumplings from the potato dough, filling each with roasted breadcrumb cubes, and simmer them in hot water for 20 minutes. In a small pan melt butter and toast breadcrumbs until golden brown. Spoon one teaspoon of toasted breadcrumbs onto each finished dumpling.