Schweinspfeffer Recipe
Would you like to experiment with a great schweinspfeffer recipe? The marriage of the amazing flavors of pork with other ingredients is the secret to this schweinspfeffer. I suggest that you try out this schweinspfeffer recipe, and tell me how you find it.
Ingredients
2 cups dry red table wine
1 cup vinegar
1 cup water
1 medium sized onion, chopped
1 clove garlic, mashed or minced
1 carrot, coarsely chopped
1/8 teaspoon crumbled sage
1/4 teaspoon powdered thyme
1 teaspoon salt
1/2 teaspoon whole black peppers
2 pounds pork butt, cut in 1 1/2 -inch squares
1 1/2 teaspoons bacon fat or meat drippings
2 teaspoons sugar
2 tablespoons flour
1 cup bouillon
Directions
Combine wine, vinegar, water, onion, garlic, carrot, sage, thyme, salt, and peppers in a saucepan; bring to a boil; then pour over meat squares.
Let stand for 2 days, turning pork occasionally.
Remove meat from marinade and pat dry on paper toweling.
Brown quickly in fat or drippings.
Remove meat from pan and place in a large heavy kettle with a tight fitting lid.
Stir sugar and flour into meat drippings and cook until lightly browned, then stir in bouillon and 1 cup of the marinade.
When liquid is boiling, pour over meat.
Cover pan, and stirring occasionally, simmer slowly for 2 hours.
Let stand for 2 days, turning pork occasionally.
Remove meat from marinade and pat dry on paper toweling.
Brown quickly in fat or drippings.
Remove meat from pan and place in a large heavy kettle with a tight fitting lid.
Stir sugar and flour into meat drippings and cook until lightly browned, then stir in bouillon and 1 cup of the marinade.
When liquid is boiling, pour over meat.
Cover pan, and stirring occasionally, simmer slowly for 2 hours.
