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Holidays & Special Occasions

National Day Roast Dinner (Staatsfeiertag Festtagsbraten)

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20 min
Prep
1 hr 30 min
Cook

Ingredients

  • 1.5 kg (3.3 lb) pork loin or veal roast, boned and rolled
  • 2 tbsp mustard
  • 3 garlic cloves, crushed
  • 1 tbsp fresh rosemary, chopped
  • 2 tbsp olive oil
  • 2 onions, quartered
  • 3 carrots, cut into chunks
  • 300 ml (1 1/4 cups) beef or chicken stock
  • Salt and pepper, to taste

Method

  1. Preheat the oven to 180C (350F).
  2. Pat the roast dry and rub all over with mustard, crushed garlic, rosemary, olive oil, salt and pepper.
  3. Scatter the onions and carrots in the base of a roasting tin and place the roast on top.
  4. Pour the stock around the base of the vegetables, taking care not to wash the seasoning off the meat.
  5. Roast for approximately 1 hour 30 minutes for pork, or until a meat thermometer reads 63C (145F) for pork or 60C (140F) for veal at the centre, basting occasionally with the pan juices.
  6. Remove from the oven, tent loosely with foil, and rest for 15-20 minutes before carving.
  7. Serve slices with the roasted vegetables and pan juices spooned over.

Introduction: Liechtenstein's National Day on 15 August is the country's most important public holiday, marked by a beacon-lighting ceremony, fireworks over Vaduz Castle, and the reigning Prince opening the castle gardens to the public.

Cultural Background: Liechtenstein's National Day on 15 August is the country's most important public holiday, marked by a beacon-lighting ceremony, fireworks over Vaduz Castle, and the reigning Prince opening the castle gardens to the public. Families mark the day with a festive roast dinner, traditionally featuring roast pork or veal alongside seasonal sides, echoing the celebratory roasts of the wider Alpine calendar.

Tips: Resting the roast properly ensures the juices redistribute rather than spilling out when carved. Basting every 20-30 minutes keeps the surface from drying out during the long roast.

Variations: Pair the roast with Rotkraut (braised red cabbage) and Bratkartoffeln (pan-fried potatoes) for a full National Day spread. A vegetarian celebratory main can be built around a hearty stuffed squash or mushroom Wellington served alongside the same festive sides.

Storage: Refrigerate leftover roast in an airtight container for up to 3 days.

Reheating: Reheat sliced meat gently in a covered dish with a little stock in a 160C (325F) oven until warmed through, to avoid drying it out.

FAQs:

Q: What's traditionally served alongside this roast?

A: Braised red cabbage and pan-fried potatoes are classic Liechtenstein accompaniments for a festive roast.

Q: Can I use a different cut of meat?

A: A boned and rolled pork loin or veal roast is traditional, though a similar beef roasting joint can be substituted with adjusted timings.

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