Beer Roast with Sauerkraut and Beetle Bean Dumplings

For the beer roast with sauerkraut and beetle bean dumplings, rub the pot roast with salt, caraway seeds and garlic. Spread bones and onion in a roasting pan, place pot roast on top. Drizzle with oil, add water. Roast at 190°C for about 1.5 hours. Baste frequently, turning once after 45 minutes, and pour beer over the meat for the last 20 minutes.

Meat is done when juices come out when pierced. Remove the roast and strain the juice. Briefly boil down juice in a saucepan and season to taste.

Rinse the sauerkraut briefly with cold water, cut the onion into strips and sauté briefly in vegetable oil or lard. Add the sauerkraut, deglaze with white wine, add aromatics and cover and simmer until soft. Season to taste with salt and pepper. Cut the bread into cubes and fry briefly in the kernel oil, place in a bowl. Add lukewarm milk, eggs and parsley. Coarsely chop beetle beans and add. Mix everything to a mass. Season with salt and nutmeg. Fold in some flour if necessary. Form small dumplings and simmer in salted water for about 10 minutes. Cut open the beer roast, pour the juice over it and serve with the dumplings and sauerkraut.

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