Saxon Onion Meat
by Editorial Staff
Summary
| Prep Time | 2 hrs 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork knuckle (s)
- 1 bunch roots, (soup greens)
- 5 juniper berries
- 2 carnation (s)
- 1 bay leaf
- 1 tablespoon lovage, finely chopped
- 500 g onion (s)
- 50 g fat, (butter or mararine)
- 3 tablespoon breadcrumbs
- 1 teaspoon caraway seeds, ground
- 0.5 teaspoon ½ sugar
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Put the meat in about 2 liters of cold water together with the chopped roots, cloves, juniper berries, bay leaf, lovage and salt, bring to the boil and simmer over low heat for about 2 hours.
- Then remove the knuckle and set it aside. Pour the broth through a sieve and keep warm.
- Heat the fat, fry the sliced onions in it until translucent and fill up with 1/4 liter of the poured stock, bring to the boil briefly and then simmer gently for 15 minutes. Add breadcrumbs, caraway seeds, pepper, salt and a little sugar.
- In the meantime, remove the meat from the bone, cut into pieces and gradually add to the simmering onion sauce to keep it warm.
- Onion meat is served with jacket potatoes, boiled potatoes or dumplings.
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