Schäufele - Southern Meat Specialty - In Germany the evening of Dec 24 is the special day when gifts are exchanged and it is also the evening for special food specialties depending on the German region. In the South near the Black Forest and between Lake Constance and Stuttgart the dinner on the 24th can be a meat dish called"Schaeufele" served with Swabian potato salad.
Schäufele is similar to the smoked pork chops "Kassler" but cooking styles vary from region to region. In the region near the Black Forest you would first cook the meat in water, and you get the most delicious broth. When the meat is cooked you serve it sliced with potato salad, bread and mustard, the broth would be used for a noodle soup. So far I could not find this meat as Schaeufele here in the USA. It must be smoked because that makes the difference. You could use Kassler instead.
2 kg pork shoulder point, cured and smoked with bones
1/2 l white wine, dry
2 cloves, 1 thyme branch, 1 tbsp white pepper corns
1 1/2 kg potatoes
salt, 2.5 tbsp vinegar, oil, fresh grated pepper
- Mix wine with 1.5 l water in a big pot; peel onion, stick the bay leave with the cloves into the onion, and bring to a boil.
- Place the meat in the water, reduce temperature and let it simmer for about 2 hours.
- For the potato salad boil potatoes, peel them and let cool off. Cut them in thin slices and mix them with 1/4 l of the Schaeufele broth; add vinegar and oil, salt and pepper.
- The meat is done when it comes of easily from the bone. Before the meat is done spice the broth with salt and pepper.
- Slice the meat and place it on a warm plate; drip some of the broth over it and serve it with the potato salad and lettuce.
Serve with a dry white wine (Riesling or Mueller Thurgau).
Picture credit http://www.badische-zeitung.de/dinner-for-one-x2x/kartoffelsalat-badischer-geht-s-fast-nicht--38687050.html