Schäufele
Schäufele , schäufele , Schäuferla , Schäufala , Schäufli , Schäuferl or shovel is the Southern German name for the flat shoulder of pork ; in Switzerland , in southern Baden and in Alsace the piece is called Schüfeli, Schiifele or Schiifeli , in Hesse also Kassler . It is named after the shovel-shaped shoulder blade connected to the meat .
Traditional dishes made from flat pork shoulder are also known as Schäufele:
For the Franconian Schäuferla (or Schäufala) the raw shoulder piece with bone and rind is scratched crosswise, the meat seasoned with salt , pepper and caraway seeds, placed on diced root vegetables and diced onions in a roasting pan , some meat broth and possibly dark beer are added and braised everything in the oven for a good two to three hours . In the finished Schäufele, the meat should come off the bone easily and the rind should be crispy and golden brown. It is served with dark roast jus , potato dumplings and in Middle Franconia with a mixed salad , in parts of Upper Franconia with sauerkraut or, more rarely, with red cabbage and in Lower Franconia mainly with savoy cabbage .
The Baden Schäufele is a cured and smoked pork shoulder. It is cooked in a brew of water, white wine and a little vinegar with onion, bay leaf and cloves just below the boiling point for two to two and a half hours . Badisches Schäufele is served with a potato salad that has been dressed with the cooking broth and salt, pepper and vinegar. The Schiifeli with potato salad ( potato salad ) and lamb's lettuce ( Sunnewirbeli ) is a traditional meal in southern Baden on Christmas Eve .
The Swiss Schüfeli is also cured and smoked and cooked with broad beans or sauerkraut. It is a common Christmas dinner in Switzerland.
