Puer

Räuberbraten – a traditional German dish that is especially popular in rural areas of Germany.

The name translates to “robber’s roast” and hints at a simple and rustic preparation style, possibly inspired by forest workers or robbers.

It is a roasted piece of meat, usually pork or beef, filled with a flavorful stuffing and rich in aroma.

—

Main Ingredients:

– About 1 kg (2 lbs) of pork loin or beef
– Bacon slices
– Pickled cucumbers
– Onion
– Mustard
– Salt, pepper, paprika powder
– Optional: mushrooms, carrots, herbs (thyme, marjoram)

Preparation:

1. Prepare the Meat:
Slice the meat to create a large, flat piece. Pound it lightly to make it thinner and tender. Spread a layer of mustard over the meat to add extra flavor.

2. Filling:
Place bacon slices, thinly sliced pickled cucumbers, and chopped onion on the meat. You can also add mushrooms or julienned carrots if desired.

3. Roll and Secure:
Roll the meat tightly into a log and secure it with kitchen string or toothpicks.

4. Brown the Meat:
Sear the meat in a pan or pot until it has a golden-brown crust on all sides.

5. Braise:
Transfer the browned meat to an oven-safe dish and pour over meat stock, wine, or dark beer. Cover with a lid and braise in the oven (at 180°C/350°F) or on the stove for 1.5–2 hours, depending on the size and type of meat.

6. Serving:
Slice the roll into portions and serve with a flavorful sauce made from the braising liquid. Perfect side dishes include potatoes, dumplings, or braised red cabbage.

—

Tips:
– Add spices like garlic, thyme, or bay leaf for even more flavor.
– Räuberbraten can be prepared ahead of time – it tastes even better after resting.

This dish is ideal for family dinners or festive meals!