Festive Roast with Black Beer

For the Festtagsbratl, simmer the shoulder with the rind down in salted water for about 10 minutes.

Remove, cut the rind a few millimeters deep, rub well with salt, pepper, caraway seeds (whole and ground) and garlic.

Grease a frying pan or heatproof dish with lard. Fry the bacon and thyme in it, place the pork shoulder with the rind facing up.

Spread shallots around the meat, add some beef broth. Roast in the oven at 200 °C on the middle rack for about 40 minutes.

Then reduce the heat to 150 °C and roast for about 1 hour (the cooking time depends on the thickness of the piece of meat) until crispy. During roasting, add beer and beef broth several times.

For the mashed potatoes, boil peeled potatoes in salted water until soft. Boil milk with butter. Press the potatoes into it, season with salt, pepper and nutmeg and stir.

For the pumpkin vegetables peel onion, cut into small cubes. Sauté the onion in butter in a pan, add the pressed garlic.

Stir in paprika powder, immediately pour white wine. Cut pumpkin flesh into rough cubes, add and stew until soft.

Before serving, season with salt, pepper and chopped lovage.

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