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!
Related Recipes:
Bauyr Kujryk – Kazakh Festive SoupBayur kujryk is one of the most popular Kazakh dishes served on festive occasions such as weddings. It is...
Stilton with Baked Fruit1. rinse the greens and cut them into coarse pieces. Peel the onions, but do not cut them into pieces. In as...
Carp in Köstritzer Black BeerA great cake recipe for any occasion: The carp is filleted as usual, skinned and divided into four on the spot...
Pasta Special: Burgundy Meat with Ribbon NoodlesCut the beef into large pieces of 50 g each. For the marinade, mix the finely chopped vegetables with the...
Two Kinds of Poultry Meatballs with Lime SabayonHeat clarified butter in a frying pan. Fry the shallots and garlic until golden brown. Add the finely diced...
Pickled Vinegar Roast`lFor the pickle, coarsely chop parsley root, carrots, celery and onions. Bring to a boil with vinegar, wine...
Goose in the Salt CrustPrepare goose: Cut off goose head and discard. Detach neck, feet and wing bones, divide into 1 cm pieces and...
Cream Soup From Fresh CornRemove leaves and strings from the corn cobs and cut them flat at the ends. Place on the surface and cut the...
Shepperd#S Pie*In Ireland, traditionally minced lamb is used, but also with mixed minced this dish tastes delicious –...
Stuffed Roast Veal – with Cheese and Raw HamPrepare and sear roast veal (e.g. shoulder or loin), cut diagonally, salt, paprika, sweet paprika, nutmeg...