Summary

Ingredients

• 2 half pork shoulder (Schäufele), released
• 1 large onion (s)
• 1 pack dough (dumpling dough) from the refrigerated shelf
• 1 cube meat stock
• 1 bottle beer (dark country beer, 0.5 l)
• salt and pepper
• 1 pinch (s) caraway powder
• some port wine
• water
• possibly sauce thickener, darker

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Instructions

1. The well-washed shovels are dried, the rind is cut into a diamond shape (works well with a carpet knife) and vigorously rubbed with salt, pepper and caraway seeds (the rind only with a little salt).
2. Then we put them in a roasting pan and add some water to avoid frying them. Now in the oven preheated to 180 ° C (top / bottom heat, middle rack).
3. We peel the onion, cut it into strips and put it together with the stock cube and the beer in a saucepan and cook the whole thing briefly, stirring constantly (be careful, it foams!). Then we take the pot off the flame.
4. After roasting for 30 minutes, we pour our beer sauce over the Schäufele. Now patience is required. My Schäufele should roast for 3 hours, pouring its own juice over it every 20 minutes. If necessary, add a little water.
5. Accordingly, before the end of the cooking time of the Schäufele, please cook the dumplings! After 3 hours I take the shovel out of the brew and keep it warm.
6. The sauce is put into the already used pot unscreened, briefly boiled, bound (why not use a finished dark sauce thickener), seasoned with pepper and salt and refined with a little port wine. Place the shovels and dumplings on plates and the sauce on top.