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Baden-Style Schäufele Stew with Sauerkraut & Cider
(0)
110 min
Masterpiece
Knuspr-Küche
Ein herzhafter Klassiker aus der badischen Traditionsküche: Zarte Schweineschulter sanft geschmort auf feinem Sauerkraut mit festkochenden Kartoffeln, Möhren, Wacholder und einem Schuss fruchtigem Apfelwein. Wärmend, deftig und perfekt für gemütliche Herbst- und Wintertage.
Preparation method
Preparation
Pat the pork shoulder dry and cut it into bite-sized cubes of approx. 3 cm. Peel and coarsely dice the onions. Peel the potatoes and carrots and cut them into bite-sized pieces. If necessary, briefly drain the sauerkraut and loosen it slightly with a fork.
Lightly crush the juniper berries with the flat of a knife so they can release their full aroma.
Searing & braising
Heat the clarified butter in a large, heavy roasting pot. Fry the meat cubes in batches on all sides until nicely golden brown. Then season with salt and pepper and remove from the pot.
Chef's tip
For an even more intense smoky aroma, you can replace part of the fresh pork shoulder with smoked Kassler or smoked bacon.
The stew tastes even better reheated the next day, as the flavours of cider, sauerkraut, and spices have thoroughly infused.
Ingredients
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