Plate Sulz of Fresh Boar Shuffles and Malt Beer

Rating: 2.25 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Put the Schäufele with the spices in the malt beer and simmer for about

40 min. simmer gently on low heat. Skim frequently. When the meat is tender, remove it from the bone and cut it into small pieces. Strain the broth through a dishpan and gelatinize with the soaked, squeezed gelatin. Place the pieces of meat in deep plates, garnish with bay leaf spice and cloves or fresh currants, if desired, cover with the jelly and leave to cool.

Tip: Stock up on a range of high-quality spices – it pays off!

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