Cut the meat into portion pieces and soak with the spices, water and vinegar for three days. Next, put on with the gravy and infuse for about 30 min. at low temperature. Next, remove the meat from the cooking pot and strain the gravy. Soak the gelatin, let it melt dripping wet at low temperature and add it to the clear broth. Place the meat in a large enough bowl and pour the gravy over it. (The meat should be covered) Set in the refrigerator to set for about 5 hours. Serve with a good unit of roast potatoes. A real delicacy from the north for unfriendly winter evenings.
Tip: Stock up on high-quality spices – it pays off!
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