Brawn or sour meat (Suelze oder sauerfleisch)

Category: Meat dishes
Kitchen: german
Brawn or sour meat (Suelze oder sauerfleisch)

Ingredients

Pork shank 1 kg
water 600ml (if cooking in a pressure cooker), if water evaporates on the stove, take 1 liter
carrot 1 PC
onion 1 PC
celery a piece
Bay leaf to taste (I have 3)
allspice peas to taste (I have a pinch of ground aromatic)
black peppercorns to taste (I have 7)
juniper berries to taste (I have 10)
whole carnation to taste (I have 1)
salt 1 tsp
FOR BOILING THE BROLLION:
strained broth after cooking meat whole
raw carrots (go for decoration) 1 PC
spices to taste:
nutmeg pinch
ground black or allspice pepper pinch
salt, sugar about 1 tsp, pinch
ground coriander pinch
FOR MEAT FILLING:
chopped meat, skins after boiling shank
garlic taste
pickled cucumbers to taste (I have 6 tiny ones)
FOR GELING:
gelatin 20-25gr packing
the water is cold 50ml
FOR DECORATION:
boiled egg 1-2 pcs
pickles taste
a tomato 1 PC
green pea taste
mushrooms, etc. taste
vinegar 9%, or apple cider, or wine, or dry white wine to taste from 0 to 375ml !!! the amount is different everywhere, as are the tastes)

Cooking method

  • Brawn or sour meat (Suelze oder sauerfleisch)
  • Sülze. Brawn from Old High German Sulza "salt water" is a cold dish made from pork, veal, fish or poultry, or vegetables drenched in jelly. It looks like a Russian jellied meat, traditionally in the preparation of brawn they use pickles and vinegar (or white wine), various spices, but the presence of pork legs as a gelling component is not necessary, they prepare it for 2 hours and add gelatin. In general, this is such a dish where everyone adds what they want!
  • Brawn or sour meat (Suelze oder sauerfleisch)
  • Brawn or sour meat (Suelze oder sauerfleisch)Brawn or sour meat (Suelze oder sauerfleisch)
  • Put all the meat in cold water. Boil, removing the foam, boil for 5 minutes, drain the water. Pour in clean water, add spices to taste, onions, carrots, celery. Cook for 2 hours on the stove until the meat is well cooked or 30-40 minutes in a pressure cooker. Soak the gelatin in a little water for 40 minutes. We take out the meat and cut into pieces, add pickled cucumber and garlic if desired. Throw out onions and carrots! Strain the broth, add the remaining salt to taste, sugar, carrots, spices and cook for 2 minutes. We remove from the fire. Carrots from the broth figuratively cut and cut into flowers. Heat the soaked gelatin and pour it into the broth. Add vinegar 9% to taste. It should be borne in mind that after cooling, the vinegar taste will decrease. You can make the vinegar part without part. With vinegar, the broth will be slightly whiter than without it. Do not leave the broth with gelatin for a long time, otherwise it will have time to turn into jelly.
  • Brawn or sour meat (Suelze oder sauerfleisch)Brawn or sour meat (Suelze oder sauerfleisch)Brawn or sour meat (Suelze oder sauerfleisch)Brawn or sour meat (Suelze oder sauerfleisch)Brawn or sour meat (Suelze oder sauerfleisch)Brawn or sour meat (Suelze oder sauerfleisch)
  • Put chopped vegetables, tomatoes, herbs, eggs, green peas / corn, and whatever your heart desires into the brawn molds, lay out the meat and cucumber filling and carefully fill in the prepared seasoned broth. We put it in the refrigerator for cooling and gelling.
  • Brawn or sour meat (Suelze oder sauerfleisch)

Time for preparing:

1,5h

Cooking program:

pressure cooker

Note

Zeltz, he's saltison, he's jelly, he's aspic, he's jellied

Florichka
Our girls have been unable to sleep since early morning. So I woke up to my favorite forum. And then another tasty treat. Just a healthy dish for the coming cold weather, I take it to bookmarks, thanks.
NataliARH
Irina, glad you liked! cook for health! and I'm waiting for the sun to wake up and look at our site) for a photo shoot))))
Elena Tim
Quote: NataliARH
and I'm waiting for the sun to wake up and look at our site) for a photo shoot))))
I’m the same mulberry, I’m the same mulberry! Take a picture! Gyyy

Natasha, well, I would never have guessed to add pickled cucumbers!
It hurts to look at the pictures. I can imagine how delicious it should be.
In short, I have already added the knuckle and cucumbers to the list.
As I do, I will unsubscribe what I did. And the husband finally can be happy, he really loves such things.
NataliARH
Elena, yes, it is very tasty with cucumbers, mine will also come, and then he loves the surprise of the children of cucumbers)))
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Lerele
Hurrah!!
Florichka
And I congratulate! I would have chosen him too. I brought cucumbers from the dacha, I'll do it and unsubscribe
julia007
ABOUT!!! I love this thing, we used to sell it in stores "Abra-Kadabra" was called. I took it to the bookmarks. Thank you!
NataliARH
Chef, Lerele, Thank you! very pleasant and unexpected!

Florichka, with vinegar more carefully) the Germans eat it in this form all their lives, I would say it is very unusual for a Russian, pour part of the broth and add a spoon or two and you will understand how it is to you)

julia007, that's exactly the same abra-kadabra)))
lappl1
NataliARH, it is a masterpiece ! Very beautiful! I read the ingredients for a long time, but in the end I realized that the recipe was simple. I will definitely cook it, just get a shank.
And with the victory of you! Very deserved!
NataliARH
Ludmila, Thank you
Albina
NataliARH, with a victory The recipe is simple, but how much work with a photo
NataliARH
Albina, thank you)
Olka I
Mmmm ... yummy :-)
NataliARH
Olga, whatever one may say, for the New Year now everyone will try to add cucumbers!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers