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Boiled Hand of Pork with Beer (Schweinshaxe)

ingredients

serves 10
1.5 kg hand of pork
2 small whole carrots
1 studded onion
1 bouquet garni
50 g honey
200 ml beer
seasoning
1 kg sauerkraut

method

1. Place the meat into a saucepan and cover with cold water, bring to the boil and skim thoroughly.

2. Add the onion, carrots and bouquet garni, season and gently simmer for 1 hour.

3. Place the joint into a shallow dish, spread with honey, moisten with the beer and glaze in the top of an oven at 220°C.

4. Carve into 3 mm slices and arrange on a flat dish, moisten with some of the strained cooking liquid and serve accompanied by the braised Sauerkraut.

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