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Baden-Style Schäufele with Potato Salad | Tenderly Cooked
(0)
110 min
Masterpiece
Knuspr-Küche
Badisches Schäufele ist der Inbegriff badischer Gemütlichkeit: Zart gepökeltes und sanft geräuchertes Fleisch, das im aromatischen Gewürzsud butterweich pochiert wird. Dazu servieren wir einen echten badischen warmen Kartoffelsalat mit fein gewürzter Brühe und frischem Schnittlauch. Ein herbstlicher Klassiker der deutschen Küche!
Preparation method
Simmer the Schäufele in spiced broth
Bring plenty of water (approx. 2 litres) to a boil in a large pot. Peel an onion and cut in half. Peel the carrots and cut into rough chunks.
Add the cured meat (Schäufele / Kassler), the prepared onion, carrot chunks, bay leaves, lightly crushed juniper berries, and black peppercorns to the hot water.
Immediately reduce the heat so that the water is only simmering very gently (approx. 80–85 °C). Cover with a lid and let the meat gently poach for about 75 to 90 minutes until it is wonderfully juicy and tender. Do not let it boil!
Chef's tip
Important: The meat must not boil vigorously under any circumstances, but should only gently poach. This keeps the Kassler incomparably juicy and tender.
For the authentic Baden potato salad experience, the broth must be poured hot over the still-warm potatoes so that the slices absorb all the flavours. The oil is always added at the very end.
110 min
Masterpiece
