Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 2 kg knuckle (s) (pork knuckles)
- 1 onion (s)
- 3 bay leaves
- 5 allspice
- 6 clove (s)
- 1 tablespoon mustard seeds
- 1 tablespoon sugar
- 125 ml vinegar (red wine vinegar)
- 12 sheets gelatin
- water
Print Recipe
Pin Recipe Instructions
- Cook the beef until soft in boiling salted water (works very well in a pressure cooker) and remove from the bones. Put in a terrine.
- Cook 1 l of the cooking stock with vinegar, all the spices and the quartered onion for 10 minutes.
- Soak the gelatine according to the instructions, squeeze it out and dissolve it in the hot, strained brew. Pour over the loosened meat.
- Chill until the sulz has gelled.
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