Saxon Onion Meat

Summary

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

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Instructions

1. 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.
2. Then remove the knuckle and set it aside. Pour the broth through a sieve and keep warm.
3. 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.
4. In the meantime, remove the meat from the bone, cut into pieces and gradually add to the simmering onion sauce to keep it warm.
5. Onion meat is served with jacket potatoes, boiled potatoes or dumplings.