HOW TO COOK SCHAUFELE (RECIPE)

This is a meat shoulder dish that is roasted in very low heat for a long period to make sure the meat will be crispy yet tender. The ingredients are very common like pepper and salt but many recipes use other ingredients like caraway. Traditionally, Schäufele is served accompanied by a salad, dumplings or sauerkraut. Since this dish is German, we are going to use beer like many dishes made in Germany, but not too much. Some recipes use lebkuchen spices but in this tutorial, we are going to use ginger because there are many places where you can not find lebkuchen spices. Meat is the primary ingredient for this dish. We are going to use pork with bones but if you want, you can use lamb, beef or even goat's meat to replace the pork. Here is the recipe:


    image source: wikipedia.org

HOW TO COOK SCHAUFELE (RECIPE)

Ingredients for Schäufele:
1 pork shoulder
1 liter chicken broth
1 large onion (chopped)
3 cloves garlic (minced)
2 tablespoon ginger (grated)
1 teaspoon cumin (ground)
1 1/2 cup vegetables (anything good for making stew)
1 cup beer
salt
pepper

Preparation and Cooking Procedure for Schäufele:
1. Wash the meat with running water and dry with paper towels.
2. Do some slashes on the rind  to easily cook the inside of the meat.
3. Rub the meat with salt, cumin and pepper.
4. Put in a roasting pan with rind in upward position.
Arrange the vegetables around the meat and roast in the oven at 200 degrees C until browned or cooked. Remove from the oven
5. Add the broth just enough to cover 1 inch of the meat. Return the meat to the oven and roast for another 1 1/2 hour or more.
6. Keep on basting the meat with drippings occasionally.
7. After one hour of roasting, pour a cup of beer over the meat and put back into the oven to continue.
8. Transfer the meat into a platter. Transfer the drippings into the saucepan.
9. Cook the drippings in a frying pan until it becomes thick enough to be a sauce.
10. And serve with saurkraut as side dish.

HOW TO COOK SCHAUFELE (RECIPE)