Roasting & Casserole Dishes in Polish Pottery

Roasts and casseroles are true classics of German cuisine, traditionally served at festive occasions and Sunday family dinners. Juicy pork roast with crispy crackling, aromatic beef roulades, tender roast chicken or creamy potato gratins – all of them turn out perfectly in roasting & casserole dishes made of Polish Pottery.

Thanks to their excellent heat retention and even distribution, the dishes ensure juicy meat and aromatic vegetables. Their decorative hand-painted designs make them equally suited for serving straight to the table.

Typical German roasts and casseroles include:

• Pork roast with beer sauce

• Beef roulades in red wine sauce

• Roast chicken with vegetables

• Braised beef pot roast

• Potato gratins & hearty winter casseroles

Base Recipe: Homemade Grand Jus (Roast Sauce)

Ingredients:

• 2 kg organic beef bones, roughly chopped

• 2 organic onions, halved

• 2 organic carrots, roughly diced

• 150 g organic celeriac

• 1 organic leek

• 2 tbsp organic tomato paste

• 500 ml organic red wine

• 2 organic bay leaves

• 5 black peppercorns

• 1 sprig organic rosemary

• 2 L water

• Sea salt

Method:

1. Roast the bones in the oven at 220 °C for 40 min.

2. Add vegetables, roast another 20 min.

3. Stir in tomato paste, roast briefly.

4. Transfer to a pot, deglaze with red wine, add water.

5. Add herbs & spices, simmer gently 4–5 hours.

6. Strain, skim off fat, reduce until syrupy.

 This jus forms the base for all following recipes.

 Recipes for 4 People (with Organic Ingredients)

1. Classic Pork Roast with Beer Sauce

Ingredients:

• 1.5 kg organic pork shoulder with rind

• 3 organic onions

• 3 organic carrots

• 200 g organic celeriac

• 2 cloves organic garlic

• 500 ml organic dark beer

• 300 ml Grand Jus

• 2 tbsp organic mustard

• 2 sprigs organic marjoram

• Salt, pepper

Method:

1. Score the rind, rub meat with salt, pepper & mustard.

2. Place vegetables in dish, set roast on top.

3. Roast at 180 °C for 2 hours.

4. After 30 min, pour in beer & baste regularly.

5. Enrich sauce with Grand Jus, slice & serve.

2. Beef Roulades in Red Wine Sauce

Ingredients:

• 4 large organic beef slices (about 180 g each)

• 4 tsp organic mustard

• 4 organic pickles

• 100 g organic bacon

• 2 organic onions

• 500 ml organic red wine

• 300 ml Grand Jus

• Salt, pepper, 1 bay leaf

Method:

1. Spread mustard on beef slices, top with bacon, onion & pickle.

2. Roll up tightly, secure with kitchen string.

3. Brown roulades in dish, deglaze with red wine.

4. Roast at 180 °C for 90 min, adding Grand Jus gradually.

5. Strain sauce, serve roulades with it.

3. Roast Organic Chicken with Root Vegetables

Ingredients:

• 1 organic chicken (about 1.6 kg)

• 2 organic lemons

• 4 sprigs organic thyme

• 3 cloves organic garlic

• 4 organic potatoes

• 3 organic carrots

• 2 organic zucchini

• 300 ml Grand Jus

• Organic olive oil, salt, pepper

Method:

1. Stuff chicken with lemon, garlic & thyme, rub with olive oil.

2. Dice vegetables, place in casserole dish.

3. Set chicken on top, roast at 180 °C for 90 min.

4. Baste regularly with Grand Jus.

5. Carve, serve with vegetables.

Tender Braised Beef Pot Roast with Root Vegetables

Ingredients:

• 1.2 kg organic beef neck

• 3 organic carrots

• 2 organic onions

• 150 g organic celeriac

• 500 ml organic red wine

• 400 ml Grand Jus

• 2 sprigs organic rosemary

• 2 tbsp organic tomato paste

• Salt, pepper

Method:

1. Brown beef thoroughly.

2. Add vegetables & tomato paste, roast briefly.

3. Deglaze with red wine, reduce.

4. Braise at 160 °C in oven for 3 hours, adding Grand Jus gradually.

5. Slice, serve with sauce.