Holstein-style sour meat

Ingredients for 6 servings:

• 150 cl vinegar essence
• 200 g sugar
• 2 tbsp salt
• 2 cl schnapps (fruit brandy)
• 2 onions
• 2 bay leaves
• 3 garlic cloves
• 150 g spice(s) (sauerbraten spice)
• 1 ½ liters of water
• 2 kg pork neck or thick rib
• 4 sheets of gelatin

Instructions

Working time approx. 1 hour 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 2 hours 10 minutes

hearty

Wash the neck and cut into approximately 200g slices. Stir 1 tablespoon of curing salt into 2 liters of water. Marinate the neck slices in this brine for approximately 3 hours. In the meantime, mix all ingredients (except gelatine) in 1.5 liters of water. Thinly slice the onions and chop the garlic cloves and add them. After the marinating time, bring the prepared mixture to a boil and add the meat to the boiling mixture. Cooking time: approximately 40 minutes. Then remove the meat from the brine and layer it in a suitable container. Place thin onion rings between the layers of meat. Then pour the brine through a sieve into a saucepan and mix with the gelatine. Pour this mixture over the meat. Let the whole thing marinate for a day if possible. Serve with fried potatoes or on black bread.