My husband and I remember from our childhood that the whole family got together for lunch on Sunday and usually a roast with brown sauce was prepared. We would like to pass on this tradition of "Sunday roast" to our son, so we also prepare it regularly.
This time we prepared a brown roast jus the day before, which is the basis for our sauce. This is quite elaborate, but absolutely worth it in terms of taste.
Then on Sunday we made a - so called - "Kasseler"- Roast, this is a cured and smoked pork roast
In addition we made homemade bread dumplings.
If you have never made bread dumplings yourself, you should give this one a try. They are really easy to make, inexpensive and taste much better than ready-bought.

INGREDIENTS FOR THE SAUCE:

RECIPE:

Beef Bones
Celery Root
1 Carrot
1 Onion
Butter
Tomato Purree
2 Bay Leaves
Pimento, Cloves, Juniper Berries
Salt & Pepper

To make the brown jus, first of all we roasted the beef bones in a very hot oven for 20 minutes.

Meanwhile we chutted the vegetables roughly into peaces:

Now we heated some oil in a pot and sautéed the vegetables. After some time we added the tomato paste and also sautéed it.

Now we added the butter and then we deglazed the whole thing with some broth. Of course, you can also use a red wine.

Now we added the roasted bones again and now the whole thing has to boil down for 3 - 4 hours at low heat.

So, now we prepare the jus, getting rid of the liquid from the bones and vegetables. To do this, we pour everything first through a coarse sieve and then again through a finer sieve.
Finally, the liquid is reduced by half and glazed with cold butter. And the concentrated and flavorful gravy is ready, with which you can conjure up great sauces.

PREPARATION OF THE "KASSELER" - ROAST:

We flavored the roast pork with mustard and then seared it in a roasting pan along with onions and carrot pieces. Deglazed with a little broth, it then comes for 1.5 hours in the oven at 170 degrees.

PREPARATION OF THE BREAD DUMPLINGS:

After cutting the buns into cubes, we whisked the milk, eggs, nutmeg and salt. Now we sweated the chopped onion in a little oil and then mixed all the ingredients together with the chopped parsley to a nice dough.
The dumpling dough must then rest for 1 hour and can then be rolled into oblong dumplings. For this purpose, it is best to place them on cling film and then wrap them in heat-resistant aluminum foil. Then put them into boiling water, where they are cooked at low heat for 40 minutes. Then they are ready to eat.

Bon Appétit!

I hope you liked my recipe and my preparation and that it has animated you to recreate it once!

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