Sauerfleisch

Ingredients for 14 servings:

• 4 kg pork neck
• 2 onions
• 5 carrots
• 8 bay leaves
• 10 juniper berries
• 1.3 liters of vinegar
• 3 liters of water
• 150 g sugar
• salt and pepper
• 8 bags of gelatin powder

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 14 hours

classic

Cut the meat into bite-sized cubes, removing any fat. Slice the onions and carrots. Place the meat, onions, and carrots in a pot and fill with water. The ratio is 1 liter of liquid to 1 kg of meat – liquid = 2/3 water and 1/3 vinegar. Season the broth with salt. Then add the vinegar and the remaining ingredients. Roughly crush the pepper and juniper berries beforehand. Season the broth to taste. The vinegar should tingle noticeably at the back of your throat. Then simmer everything for about 2.5 hours, until everything is soft. Pour the broth through a sieve into a container. Divide the contents of the sieve between bowls. Stir the gelatin into the broth and let it swell for about 10 minutes, stirring occasionally. Test for setting! Then divide the broth between the bowls and let everything set in the refrigerator for about 10 hours.