Schäufele

Put the Schäufele in a pot and add enough water to cover it. To this add the onion spiked with the cloves and the bay spice and the peppercorns and the crushed juniper berries.

Let the broth bubble up very gradually, but it should only draw bubbles.

After 2 hours the Schäufele is cooked. It is recognizable by the fact that the meat begins to separate from the bone. Cut the meat and serve it on sauerkraut.

Serve with homemade mashed potatoes (creamed with lots of butter and seasoned with mace).

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