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Black Forest Schäufele

Schwarzwälder Schäufele ^{with alcohol}

The tenderest meat – a salted,
smoked delight

4 servings

1 litre/1 ¾ pints (4 cups) water

1 onion

500 ml/17 fl oz (2 cups) white wine

1 tsp salt

3 cloves

1 bay leaf

4 juniper berries

5 peppercorns

1–2 tsp dried thyme

750 g/1 lb 10 oz salted, lightly smoked pork shoulder

Preparation time: 15 minutes

Cooking time: about 1 ½ hours

The most striking feature of the Black Forest costume is the ladies' hat, the Bollenhut. Only genuine with 11 visible pompoms – red for unmarried girls and black for married women

1 Bring the water to the boil in a pan. Peel the onion and add to the pan together with the wine, salt, cloves, bay leaf, juniper berries, peppercorns and thyme. Bring to the boil again.

2 Wipe the shoulder of pork dry with kitchen paper towel. Add the meat to the pan, bring to the boil again and skim if necessary. Cover and cook the meat over low heat for about 1 ½ hours until done.

3 Remove the meat from the pan, cut into slices and serve.

Accompaniment: Cubed potatoes sprinkled with fresh herbs and creamy sauerkraut. To make the sauerkraut, cook the sauerkraut as usual, then stir in some béchamel sauce.