Sülze with Fried Potatoes

Ingredients

• 1 pickled pork knuckle (approx. 1.5 kg)
• 3 l beef broth
• 75 ml white wine vinegar
• 75 g sugar
• 1 onion
• 2 small carrots
• 150 g turnip celery
• 1 bay leaf
• 2 cloves Allspice
• 4 juniper berries
• 10 sheets gelatin
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 pickled cucumbers
• 2 hard-boiled eggs

Instructions

1. 1.

   Wash and pat dry the knuckle.

2. 2.

   Bring broth, vinegar, and 1 tsp sugar to a boil in a large pot; add the knuckle so it is covered. Simmer gently for about 2.5 hours until tender. The meat should pull away from the bone easily. Skim off any foam that rises. Meanwhile peel the onion, carrots, and celery. Halve the onion. After about 1 hour, add the onion with bay leaf, allspice, and juniper berries to the pot; after another 30 minutes, add the carrots and celery.

3. 3.

   Remove the knuckle from the broth, discard the rind. Separate the meat from the bone, let it cool slightly, then slice into strips. Also remove the carrots and celery from the broth and slice them. Strain the broth through a kitchen towel-lined sieve.

4. 4.

   Soak gelatin in cold water. In a pot, heat 1 l of the strained broth and dissolve the well-squeezed gelatin in it. Season with vinegar, sugar, salt, pepper, and nutmeg. Let cool.

5. 5.

   For the filling, slice cucumbers diagonally. Peel and halve the eggs. Arrange cucumber slices, egg halves, carrots, celery, and meat strips on deep plates. Pour the cooled gelatin mixture over them and refrigerate for at least 3 hours until set.