Sour Meat, North German Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 1 hr 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg boneless pork neck
- ml 1,500 water
- 500 ml brandy vinegar
- 3 onion (s)
- 4 bay leaves
- 4 teaspoons, leveled mustard seeds
- 2 teaspoons salt
- 2 teaspoons peppercorns
- 2 teaspoon juniper berries
- 12 teaspoons sugar
- 4 sachets instant gelatine
Print Recipe
Pin Recipe Instructions
- In a larger saucepan, make a stock of water, vinegar, the peeled onions, bay leaves, mustard seeds, peppercorns, juniper berries, salt and sugar. Cook the meat in the broth for about 2 hours until it is cooked through. Then take it out of the pot and cut into larger pieces.
- Pour the brew through a sieve and pour it back into the pot. Add the meat again and let it steep for a few minutes at a low temperature. Remove the pieces of meat with a slotted spoon and place in an appropriately sized bowl.
- Stir the instant gelatine into the stock with a whisk. Then pour the stock over the meat until it is well covered. Then let it cool down.
- After a day in the refrigerator, the sour meat is ready to be eaten.
- It is best eaten with fried potatoes or black bread.
- 700 Kcal per serving.
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