Schäufele
Encyclopedia
Schäufele is a traditional dish from the South of Germany
. It is made from the pork's shoulder meat which gives the dish its name as "Schäufele" is the depiction for the pork's scapula
.
Depending on region the recipe for the dish differs a bit:
In Franconia
the meat, the pork rind
and the bone are scratched in a criss-cross-pattern, seasoned with salt
, pepper
and caraway
and put in a casserole dish with diced root vegetable
s and onion
s where it is overpoured with beer
and roasted in the oven for about two or three hours. The roast is ready as soon as the meat is easy to dissolve from the bone and the pork rind
is crispy and golden brown. It is then served with various side dishes including gravy
, Kartoffelklöße
, salad
, sauerkraut
, red cabbage
and savoy cabbage
.
In Baden
the meat is cured and smoked before it is simmered
in a broth of water, white wine, vinegar
, onion
, bay laurel
and clove
for about two to two and a half hours. It is then served with potato salad
, dressed with a broth of salt
, pepper
and vinegar
.
In Switzerland
it is also cured and smoked but served with beans or sauerkraut
. There it is very common as a Christmas dish.
Germany
Germany , officially the Federal Republic of Germany , is a federal parliamentary republic in Europe. The country consists of 16 states while the capital and largest city is Berlin. Germany covers an area of 357,021 km2 and has a largely temperate seasonal climate...
. It is made from the pork's shoulder meat which gives the dish its name as "Schäufele" is the depiction for the pork's scapula
Scapula
In anatomy, the scapula , omo, or shoulder blade, is the bone that connects the humerus with the clavicle ....
.
Depending on region the recipe for the dish differs a bit:
In Franconia
Franconia
Franconia is a region of Germany comprising the northern parts of the modern state of Bavaria, a small part of southern Thuringia, and a region in northeastern Baden-Württemberg called Tauberfranken...
the meat, the pork rind
Pork rind
Pork rind , is the fried or roasted skin of a pig. Frying melts most of the fat from the pork rind...
and the bone are scratched in a criss-cross-pattern, seasoned with salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
, pepper
Pepper
- Plants and plant products :The genus Piper of the pepper family , including for example:* Black pepper, white and green pepper, Piper nigrum* Cubeb, Piper cubeba, also known as Java pepper* Long pepper, Piper longum...
and caraway
Caraway
Caraway also known as meridian fennel, or Persian cumin is a biennial plant in the family Apiaceae, native to western Asia, Europe and Northern Africa....
and put in a casserole dish with diced root vegetable
Root vegetable
Root vegetables are plant roots used as vegetables. Here "root" means any underground part of a plant.Root vegetables are generally storage organs, enlarged to store energy in the form of carbohydrates. They differ in the concentration and the balance between sugars, starches, and other types of...
s and onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s where it is overpoured with beer
Beer
Beer is the world's most widely consumed andprobably oldest alcoholic beverage; it is the third most popular drink overall, after water and tea. It is produced by the brewing and fermentation of sugars, mainly derived from malted cereal grains, most commonly malted barley and malted wheat...
and roasted in the oven for about two or three hours. The roast is ready as soon as the meat is easy to dissolve from the bone and the pork rind
Pork rind
Pork rind , is the fried or roasted skin of a pig. Frying melts most of the fat from the pork rind...
is crispy and golden brown. It is then served with various side dishes including gravy
Gravy
Gravy is a sauce made often from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces and gravy is often thicker than in Britain...
, Kartoffelklöße
Raspeball
Raspeball, also known in some areas as klubb, kumle or kumpe, is a potato dumpling, a traditional Norwegian dish. It consists of grated potatoes, where typically half is pre-cooked and half is raw, salt and various kinds of flour, and is in many recipes also filled with bits of salted lamb or pork...
, salad
Salad
Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables or fruits.Green salads include leaf...
, sauerkraut
Sauerkraut
Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
, red cabbage
Red Cabbage
The red cabbage is a sort of cabbage, also known as Red Kraut or Blue Kraut after preparation....
and savoy cabbage
Savoy cabbage
Savoy cabbage is a variety of the cabbage, a cultivar of the plant species Brassica oleracea. Savoy cabbage is a winter vegetable. A variety of the savoy cabbage is the January King Cabbage....
.
In Baden
Baden
Baden is a historical state on the east bank of the Rhine in the southwest of Germany, now the western part of the Baden-Württemberg of Germany....
the meat is cured and smoked before it is simmered
Simmering
Simmering is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water , but higher than poaching temperature...
in a broth of water, white wine, vinegar
Vinegar
Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
, onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
, bay laurel
Bay Laurel
The bay laurel , also known as sweet bay, bay tree, true laurel, Grecian laurel, laurel tree, or simply laurel, is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. It is the source of the bay leaf used in cooking...
and clove
Clove
Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to the Maluku islands in Indonesia and used as a spice in cuisines all over the world...
for about two to two and a half hours. It is then served with potato salad
Potato salad
Potato salad is a dish made from boiled potatoes, the versions of which vary throughout different regions and countries of the world. Although called a salad, it is generally considered a side dish, as it generally accompanies the main course....
, dressed with a broth of salt
Salt
In chemistry, salts are ionic compounds that result from the neutralization reaction of an acid and a base. They are composed of cations and anions so that the product is electrically neutral...
, pepper
Pepper
- Plants and plant products :The genus Piper of the pepper family , including for example:* Black pepper, white and green pepper, Piper nigrum* Cubeb, Piper cubeba, also known as Java pepper* Long pepper, Piper longum...
and vinegar
Vinegar
Vinegar is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria. Commercial vinegar is produced either by fast or slow fermentation processes. Slow methods generally are used with traditional...
.
In Switzerland
Switzerland
Switzerland name of one of the Swiss cantons. ; ; ; or ), in its full name the Swiss Confederation , is a federal republic consisting of 26 cantons, with Bern as the seat of the federal authorities. The country is situated in Western Europe,Or Central Europe depending on the definition....
it is also cured and smoked but served with beans or sauerkraut
Sauerkraut
Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
. There it is very common as a Christmas dish.