Freitag, 28. November 2008

Shoulder of pork - Schäufele

Serves 6
(1 kg) 2 lbs. 3 ozs. cured and lightly smoked shoulder of pork
(1/2 ltr.) 1 c. dry white wine
1 peeled onion, studded with 2 cloves
1 bouquet garni made out of:
6 peppercorns and 6 juniper-berries
1 bay leaf and a little thyme

Pour 1 qt. (1 ltr.) water into a big saucepan and heat it up, add the wine, bring to the boil and place the meat in the pan. Add the studded onion and the bouquet garni and simmer with the lid on until the meat is tender - do not boil. Take the meat out of the stock after 1 - 1 1/2 hours. Cut into strips and place on a pre-warmed serving dish. Serve with potato salad.

Note: You can take the stock of the meat for the potato salad. So you do not need to cook a meat stock separatly

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