Beer-battered shoulder with purple potatoes
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ingredients
2,5 kg boneless pork shoulder 2 dl light beer 4 garlic cloves 1 pk onion herbs (rosemary, lemon oregano…) salt,cumin 1 kg medium sized purple potatoes root Vegetable Recipes (2 pcs carrots, 1 pcs parsley) 1 pcs onion, 4 cloves garlic herbs (rosemary, lemon oregano, coriander)
step
Pale beer braised pork shoulder with purple potatoes. Have you tried them? They’re healthier than the regular ones, anti-inflammatory and antibacterial. They neutralise free radicals and reduce the risk of heart disease. The antioxidant content is two to three times higher than conventional potatoes.
1.
I topped the potatoes with garlic, salt, sprinkled them with whole cumin and put them in a greased baking dish, where I garnished them with onion, rosemary, lemon oregano and a little water. I baked it, covered, at 180°C for an hour, then turned it over and poured 2 dcl of light beer over it and baked it again, covered, for another hour until it was tender. Finally, I uncovered it, sprinkled the top with granulated sugar to make a crispy crust and put it on the grill for 5 minutes.
2.
In the meantime, I cleaned and chopped my purple potatoes, carrots, parsley, onion and garlic into larger pieces. I boiled the potatoes in salted water, transferred them to a greased baking dish, mixed them with the Vegetable Recipes, placed the remaining sprigs of rosemary, oregano and coriander on top and put them in the oven at 220°C for about half an hour. I kept one clove of garlic and then mashed it and mixed it with the already baked potatoes.
3.
Good taste!
