Entree: Germany – Schleswig-Holstein – Schleswig-Holsteinischer Sauerfleisch (Northern German jellied sour meat in a vinegary aspic)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 8 hrs

Total 11 hrs

Ingredients

- 1 lb (450 g) boneless pork shoulder
- 1 pork hock, approx. 1 lb (450 g)
- 1 lb (450 g) beef shank or beef brisket
- 8 cups (1.9 L) water
- 1 medium onion, halved
- 1 carrot, halved
- 1 celery stalk, halved
- 2 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 1 tsp (2 g) whole juniper berries
- 1 tsp (2 g) whole allspice berries
- 1 tbsp (15 ml) pickling spice (or combine mustard seed, coriander, and bay)
- 1 cup (240 ml) white wine vinegar or white vinegar, plus more to taste
- 1 tsp (4 g) sugar
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 2 tsp (8 g) unflavored powdered gelatin (optional; use only if stock is not sufficiently gelatinous)
- 1/2 cup (120 ml) cold water (for blooming gelatin, if used)
- 1 small onion, thinly sliced, for garnish
- 4–6 small pickles (gherkins), sliced, for serving
- Fresh parsley for garnish

Instructions

1. Place the pork shoulder, pork hock, and beef shank in a large stockpot. Add the 8 cups (1.9 L) water, halved onion, carrot, celery, bay leaves, peppercorns, juniper, allspice, and pickling spice.
2. Bring to a gentle boil over medium-high heat, skimming any foam from the surface. Reduce heat to low and simmer, partially covered, until the meats are very tender and falling from the bone, about 1.5–2 hours.
3. Carefully remove the meats to a plate and allow to cool enough to handle. Strain the cooking liquid through a fine mesh sieve into a clean pot or bowl; discard solids. Taste the strained stock and season with salt, sugar, and the 1 cup (240 ml) white wine vinegar, adding additional vinegar a little at a time until a pleasantly sour balance is reached.
4. If the strained stock does not naturally gel (when chilled it should become gelatinous), bloom 2 tsp (8 g) powdered gelatin in 1/2 cup (120 ml) cold water for 5 minutes, then dissolve it by warming gently and whisk into the warm stock until fully incorporated.
5. Remove any excess fat from the cooled meats, then cut or shred into bite-sized pieces (approximately 1/2–1 in / 1–2 cm). Distribute the meat pieces evenly into a shallow terrine, loaf pan, or individual serving molds.
6. Pour the warm, seasoned stock over the meat until fully covered. Press gently to remove air pockets, then allow to cool to room temperature.
7. Cover and refrigerate until fully set, at least 6 hours or overnight.
8. To serve, invert the mold onto a platter (or slice chilled terrine) and garnish with thinly sliced onion, pickles, and parsley. Serve cold with German mustard and dark bread or pumpernickel.