Mecklenburger Rippenbraten

Method

1. Preheat oven to 180°C (350°F).
2. Heat olive oil in a large oven-safe pot and brown the pork shoulder on all sides.
3. Add chopped onion and garlic, then stir in tomato paste.
4. Pour in beef broth and bring to a simmer.
5. Cover and bake for 2 hours, then remove the pork and set aside.
6. In a bowl, mix flour, egg, milk, and a pinch of salt to make a dumpling dough.
7. Drop spoonfuls of the dough into the pot with the remaining broth.
8. Cover and bake for another 20 minutes.
9. Meanwhile, shred the red cabbage and cook in a separate pan with butter until tender.
10. Serve the pork with dumplings and red cabbage.
11. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.