Sour meat with fried potatoes and light remoulade

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Cleaning and washing carrots. Clean, wash and cut the leek into large pieces. Wash the meat. Put 1 1/2 litre water, 1 level tablespoon of salt, bay leaves, cloves, peppercorns, 100 ml vinegar, vegetables and meat in a pot, bring to the boil, cover and simmer for 1 1/2-1 3/4 hours. If necessary, skim off in between. In the meantime peel and slice 3 onions. Soak gelatine in cold water. Remove meat and carrots from the stock. Pour the stock through a sieve, put it back into the pot and let it boil down to about 1 litre of liquid.

2. 2

   Cook the onion rings for about 3 minutes in the stock. Stir 150 ml vinegar and sugar into the stock. Season to taste with salt and pepper. Squeeze the gelatine and stir into the hot stock. Season again with salt and pepper to taste. Cut the rind from the meat and remove the bones. Cut the meat into thick slices. Cut cooked carrots and 100 g cucumber into slices. Put the meat in a bowl, pour the stock over it, let it cool down and put it in a cool place overnight. Wash the potatoes thoroughly and boil them up in a pot of water. Cover and cook for about 20 minutes. In the meantime, put eggs in boiling water and cook for about 9 minutes. Then drain, rinse with cold water and remove the skin. Let the eggs cool down. Finely dice 100 g gherkins. Wash parsley, dab dry and chop finely. Finely dice the eggs. Mix salad cream, yoghurt and sour cream.

3. 3

   Wash the potatoes thoroughly and boil them up in a pot of water. Cover and cook for about 20 minutes. In the meantime, put eggs in boiling water and cook for about 9 minutes. Then drain, rinse with cold water and remove the skin. Let the eggs cool down. Finely dice 100 g gherkins. Wash parsley, dab dry and chop finely. Finely dice the eggs. Mix salad cream, yoghurt and sour cream. Put 1 teaspoon each of cucumber, eggs and parsley aside for garnishing. Stir the remaining eggs, cucumber and parsley into the salad cream. Peel 1 onion and chop finely. Drain and rinse the potatoes, remove the skin and cut the potatoes into slices. Heat clarified butter in a pan and fry the potatoes until golden brown, turning them over. Add the onion shortly before the end of the frying time. Season to taste with salt and pepper. Serve sour meat, fried potatoes and tartar sauce with diced eggs and cucumber and sprinkle with parsley. Gherkins taste good with it

4. 4

   Put 1 teaspoon each of cucumber, eggs and parsley aside for garnishing. Stir the remaining eggs, cucumber and parsley into the salad cream. Peel 1 onion and chop finely. Drain and rinse the potatoes, remove the skin and cut the potatoes into slices. Heat clarified butter in a pan and fry the potatoes until golden brown, turning them over. Add the onion shortly before the end of the frying time. Season to taste with salt and pepper. Serve sour meat, fried potatoes and tartar sauce with diced eggs and cucumber and sprinkle with parsley. Gherkins taste good with it

5. 5

   waiting time approx. 13 hours

Nutrition Facts

KCAL
1180 kcal

CARBS
51 g

FATS
80 g

PROTEINS
61 g