Schäufele

For the Schäufele, put the Schäufele in a pot and add enough water to cover it. Add the onion spiked with cloves and bay leaf spice, the peppercorns and the crushed juniper berries. Bring the broth to a boil very slowly, but it should only draw bubbles.

After about 2 hours the Schäufele is cooked. You can tell when the meat starts to separate from the bone.

Cut the Schäufele open and serve on sauerkraut.

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