John Myers
Schäufele À La Marquardsburg
The perfect schäufele à la marquardsburg recipe with a picture and simple step-by-step instructions.
- 3 Shovel with bone; approx 900g each
- 2 Onions
- 2 Medium-Sized tomatoes
- Clarified butter
- Salt pepper
- Dried thyme, marjoram and rosemary
- 750 g Dumpling from the refrigerated shelf
- 2 Discs Butter toast
- Clarified butter
- Salt pepper
- 0,5 Iceberg lettuce
- 4 Tomatoes
- 1 bunch Radish
- 1 a cup Sour cream
- Salt, pepper, sugar, lemon juice
- Wash the shovel and pat dry well. If not already done by the butcher: cut the rind crosswise with a very sharp knife. Then season the Schäufele with salt, pepper and the dried herbs. I mix the spices in a small bowl and then rub the scoop with this seasoning mixture …
- Heat clarified butter in a roaster and sear the Schäufele on all sides EXCEPT the rind. In between preheat the oven to approx. 200 ° C (convection). When the shovel is nicely colored, place it in the roaster so that the rind is on top and fill it up with water. The shovels should be almost halfway in the water. Then add the onions cut into wedges and the eight-cut tomatoes. Then just put the lid on the roasting pan and put it in the oven … After about 1.5-2 hours (depending on the size) the pans should be nice and cooked.
- While the shovel is simmering in the roaster, the croutons for the dumplings can be prepared. To do this, cut the butter toast into small cubes and roast in a little clarified butter until golden brown. Season with salt and pepper.
- Next, the salad can be prepared … Roughly cut the iceberg lettuce, wash and spin dry. Wash the tomatoes and cut them into pieces. Remove the leaves and roots from the radishes, wash and cut into slices. Put everything in a salad bowl. Then stir the sour cream until smooth and season with a splash of lemon juice, sugar, salt and pepper to taste.
- Add the dumpling water about half an hour before the end of the cooking time and use the time until it comes to the boil to shape the dumplings. To do this, form 6 dumplings out of the dumpling mixture and fill each with about 5-6 croutons. When the water boils, let the dumplings steep according to the instructions on the packet. While the dumplings are simmering, pour the sour cream dressing over the salad and mix the salad well.
- When the dumplings are done, take them out of the water … Then remove the lid from the roasting pan with the shovel and switch the oven to the highest grill setting. Be sure to stick with it when the rind crumbles! It burns very quickly … When the rind is nice and crispy (pops like popcorn) take the shovel out of the oven.
- To serve, put a shovel, 1-2 dumplings and some of the sauce on a plate for each person. Put the salad in small bowls. ENJOY YOUR MEAL!!!
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