Holstein-style Sour Meat
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 3 ½ kg pork neck, on the bone
- 4 onion (s)
- 8 clove (s)
- 2 tablespoon spice mixture (preserving spice)
- 3 bay leaves
- 2 ½ liters vinegar
- 40 peppercorns
- 2 teaspoons salt
- 1 tablespoon sugar
- 5 sachets gelatin powder, for 00 ml each
Print Recipe
Pin Recipe Instructions
- Peel the onions and lard them with the cloves. Put the meat on top with the vinegar and spices, sugar and the peppered onions and cook for almost 2 hours until the bones loosen.
- Remove the meat and remove the bones, then cut into slices or pieces and place in a layer in a flat dish. Fish out the onions and place on the meat for decoration without the cloves.
- Pour off the brew through a fine sieve and heat again. Soak the gelatine according to the instructions on the package, add to the stock and stir until it is completely dissolved. Then pour the stock over the meat until everything is covered. Chill the mold.
- If possible, let it steep overnight so that the meat absorbs the acid even better.
- Fried potatoes are served with it, which is a must.
- Can be kept in the refrigerator for approx. 2 weeks.
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