Pork loin braised in beer with marjoram mash (schab duszony w piwie)

Name: Pork loin braised in beer with marjoram mash (schab duszony w piwie)
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 4 pork loin steaks (boneless, about 150 g each); 2 onions; 2 cloves garlic; 330 ml lager; 200 ml meat stock; 1 tbsp flour; 2 tbsp oil; 1 tsp dried marjoram; 1 bay leaf; salt, pepper; 800 g potatoes; 300 ml milk; 30 g butter

Time: 1 hr 30 min (about 40 min hands-on)4 servingsapprox. 650 kcal / serving (estimated)approx. 35 g protein / serving

Pork loin braised in beer is a much-loved, slow-cooked dish of Polish cuisine: lager gives the sauce a gently bitter, malty flavour, while plenty of onion and marjoram add a sweetish depth. The meat turns tender and the sauce rich. It comes to the table with buttery mashed potato and is ideal for a weekend lunch.

Pork loin braised in beer with marjoram mash (schab duszony w piwie) (illustration)

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Method

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Rub the steaks with salt and pepper, then toss them in a tablespoon of flour.
Heat the oil in a large frying pan and brown the meat for 2 minutes on each side until golden, then take it out.
In the same fat, fry the thinly sliced onion and the garlic until translucent.
Return the meat and pour in the beer and stock.
Add the bay leaf and marjoram.
Cover and braise over low heat for 45-50 minutes until the meat is tender.
Meanwhile, peel and dice the potatoes, boil them in salted water until tender, then drain.
Mash the potatoes smooth with warm milk and butter.
Serve the meat with its sauce next to the mash.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Use a pale, not too hoppy beer, because bitter, heavily hopped varieties make the sauce harsh.
Brown the meat well on both sides before adding the liquid, because this gives the dark sauce its flavour and colour.
Warm the milk for the mash, because cold milk makes it stickier.

Frequently asked questions

Can I use alcohol-free beer?

Yes, alcohol-free beer or a little apple juice also works. The flavour will be slightly lighter, but the sauce will be just as delicious.

Can the sauce be thickened?

Yes, lift out the meat and boil the sauce uncovered for a few minutes. The flour on the meat already thickens it slightly, so there is usually no need for more.

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