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North German Sauerfleisch in Spiced Stock
(0)
120 min
Masterpiece
Knuspr-Küche
Ein echter norddeutscher Wirtshaus-Klassiker: Butterzarte Schweineschulter, sanft geschmort in einem harmonisch süß-säuerlichen Sud mit Zwiebeln, Karotten und feinen Gewürzen. Im klaren Gelee kalt serviert zu Bratkartoffeln und Gewürzgurken – erfrischend, herzhaft und perfekt vorzubereiten!
Ingredients
Preparation method
Prepare the Meat & Stock
Cut the pork shoulder into bite-sized cubes, about 3 cm in size. Peel the onions and carrots and slice them thinly into rings or slices.
Put about 600 ml of water into a sufficiently large pot along with the white wine vinegar, onion slices, carrots, bay leaves, allspice berries, mustard seeds, peppercorns, as well as sugar and salt. Bring the aromatic spiced stock to a vigorous boil.
Carefully place the meat cubes into the boiling stock. Reduce the heat to the lowest setting, cover with a lid, and let the meat simmer gently for about 90 minutes until it is wonderfully butter-soft and tender.
Chef's tip
The Sauerfleisch will keep fresh in a jar, chilled and well covered, for up to a week – the flavours will even intensify as it infuses.
For an extra rustic note, you can add a clove or a pinch of juniper berries to the stock while simmering.
110 min
Masterpiece
