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Aachen Sauerbraten Stew | Hearty Braised
(0)
95 min
Under an hour
Knuspr-Küche
Ein traditioneller rheinischer Schmortopf nach Aachener Art: Zarte Schweineschulter sanft geschmort mit Kartoffeln, Wurzelgemüse, feinem Apfelessig und fruchtig-würzigem Aachener Pflümli. Herzhaft, samtig und herrlich aromatisch.
Preparation method
Preparation
Pat the diced pork shoulder dry and season with a little fine table salt and black pepper. Peel and roughly chop the onions. Thoroughly wash, peel, and cut the soup greens (carrots, celeriac, leek) into bite-sized pieces. Peel the potatoes and cut into approx. 2–3 cm cubes.
Searing & Braising
Heat the clarified butter in a large roasting pan or Dutch oven. Sear the pork cubes vigorously in batches on all sides until nicely browned, then remove briefly.
Sauté the onions and the prepared root vegetables from the soup greens in the same pot while stirring for 4–5 minutes until golden brown. Add the Aachener Pflümli (plum butter) and let it caramelize briefly.
Chef's tip
Sauerbraten secret: Aachener Pflümli gives the sauce its typical Rhenish depth, dark color, and perfect balance between sweetness and mild vinegar acidity.
Infuses even better overnight: Like any good braised dish, this stew tastes even more aromatic and intense the next day.
Ingredients
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