Zubereitung

1. 1

   Score the rind in a diamond pattern. Rub the meat all over with salt, pepper, caraway and mustard. Roughly dice the onions, carrots and garlic and spread them across a roasting dish.

2. 2

   Set the roast rind-side down on the vegetables, pour in the stock and braise in a preheated oven at 180 degrees for 60 minutes.

3. 3

   Turn the roast over, pour in the beer and roast for another 55 to 60 minutes, basting several times, until the rind blisters and crisps.

4. 4

   Lift out the roast and let it rest. Strain the juices, bring them to a boil and reduce to a glossy gravy. Slice the meat and serve with the sauce.