📝 About This Recipe
Kalter Braten is the soul of the German 'Brotzeit,' transforming a classic oven-roasted pork neck into a delicate, chilled delicacy. This recipe features a succulent, herb-crusted roast that is chilled overnight and sliced paper-thin to reveal its juicy, marbled interior. It is an essential component of any authentic Bavarian beer garden experience, offering a savory, rustic flavor profile that celebrates the art of cold cuts.
🥗 Ingredients
The Roast
- 1.5 kg Pork Neck (Schweinenacken) (well-marbled for maximum tenderness)
- 4 cloves Garlic (minced into a paste)
- 2 teaspoons Caraway Seeds (roughly crushed to release oils)
- 1 tablespoon Dried Marjoram
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (high smoke point)
Roasting Aromatics
- 2 large Yellow Onion (peeled and quartered)
- 2 medium Carrots (roughly chopped)
- 100 grams Celery Root (Celeriac) (diced)
- 330 ml Dark German Beer (such as a Dunkel or Doppelbock)
- 250 ml Beef or Pork Stock
For Serving & Garnish
- 1/2 cup Prepared Horseradish (sharp and creamy)
- 6-8 pieces Pickled Gherkins (sliced into fans)
- 1 small Red Onion (sliced into very thin rings)
- 1 bunch Fresh Chives (finely snipped)
- 1 bunch Radishes (thinly sliced)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F). This lower temperature ensures the pork neck stays moist and doesn't seize up.
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2
In a small bowl, create a dry rub by mixing the minced garlic, crushed caraway seeds, dried marjoram, salt, and pepper.
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3
Pat the pork neck dry with paper towels. Rub the spice mixture firmly into all sides of the meat, ensuring every crevice is coated.
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4
Heat the vegetable oil in a heavy-bottomed roasting pan or Dutch oven over medium-high heat. Sear the meat on all sides until a deep golden-brown crust forms (about 3-4 minutes per side).
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5
Remove the meat briefly and toss the onions, carrots, and celery root into the pan. Sauté for 5 minutes until the vegetables begin to caramelize.
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6
Deglaze the pan with the dark beer, scraping up the flavorful browned bits (fond) from the bottom. Pour in the stock and return the meat to the pan.
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7
Place the pan in the oven uncovered. Roast for approximately 90-110 minutes, or until the internal temperature reaches 75°C (167°F). Baste the meat with the pan juices every 30 minutes.
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8
Once cooked, remove the roast from the pan and let it cool completely at room temperature. Do not slice it while hot!
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9
Wrap the cooled roast tightly in plastic wrap and refrigerate overnight. This is crucial for achieving the firm texture needed for thin slicing.
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10
The next day, use a very sharp carving knife or an electric slicer to cut the roast into paper-thin slices (about 2-3mm thick).
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11
Arrange the slices overlapping on a large wooden board or platter in a decorative fan pattern.
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12
Garnish the platter with the sliced red onions, radishes, gherkins, and a generous sprinkle of fresh chives. Serve with a bowl of horseradish on the side.
💡 Chef's Tips
Always use pork neck (Schopf/Nacken) rather than loin; the fat marbling is essential for a tender cold result. If you don't have dark beer, a mix of malt extract and water or extra beef stock works, but you'll miss the iconic Bavarian depth. Chilling the meat overnight is non-negotiable; if you slice it warm, the meat will crumble rather than hold its shape. Save the leftover roasting juices! Strain them, chill, and use as a savory 'Gelee' (aspic) to serve alongside the meat. For an extra kick, rub the meat with a teaspoon of hot German mustard before applying the dry spice rub.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough rye bread (Natursauerteigbrot) slathered with unsalted butter. Pair with a cold glass of Weissbier (wheat beer) or a crisp Helles lager to cut through the richness of the pork. Add a side of 'Obatzda' (Bavarian cheese spread) to the platter for a complete 'Brotzeit' experience. Offer a side of sweet Bavarian mustard alongside the spicy horseradish for flavor contrast. Include a small bowl of pickled pearl onions or 'Radi' (spiral-cut white radish) for extra crunch.