Knockers` Broth

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 6)

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
Knockers` Broth
Knockers` Broth

Instructions

  1. 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.
  2. Cook 1 l of the cooking stock with vinegar, all the spices and the quartered onion for 10 minutes.
  3. Soak the gelatine according to the instructions, squeeze it out and dissolve it in the hot, strained brew. Pour over the loosened meat.
  4. Chill until the sulz has gelled.

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