Baden Schäufele with potato salad

Ingredients for 10 servings:

• 1 bunch of soup vegetables
• 1 meat, shoulder, small, sliced ​​(about 1.5 kg) or
• 1 kg smoked pork
• 125 ml beer, Kristallweizen (e.g. Sanwald)
• 1 bay leaf
• 6 peppercorns
• 4 grains allspice
• 1 carnation(s)
• 800 g potato(s) (salad potatoes)
• 2 bunches of chives
• 3 tbsp mustard, medium hot
• 3 tbsp oil (rapeseed oil)
• 3 tbsp vinegar (white wine vinegar)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Really Badenzerisch!

You don’t necessarily need to prepare 2.5 kg of meat. You can do it with either a shoulder of pork or a smoked pork loin, if you prefer. Wash, trim, and roughly chop the vegetables. Place them in a suitable pot with the shoulder of pork and the beer. Add enough water to just cover the meat. Remove the meat from the pot again, bring the stock to a boil, add the meat back in, and simmer over low heat for 1.5 hours. Meanwhile, wash, cook, and peel the potatoes. Skim off about 1/4 liter of stock, stir in with mustard, oil, vinegar, salt, and pepper to make a very spicy marinade. Slice the potatoes directly into the pot. Wash the chives, cut them into small rolls, and stir them in. Season to taste, adding a little more stock if necessary; the salad should be moist. Remove the meat, cut into thin slices, and serve with the salad. Drink: Kristallweizen