Put the wine with tap water in saucepan. Separate the onion from the skin, sprinkle with the bay spice as ditto the cloves. Add the peppercorns and thyme to the pot and let it boil.
Put the “Schäufele” in the boiling broth, reduce the heat. Leave to infuse in lightly simmering tap water for about 2 hours.
Steam the potatoes in salted water. Drain, peel and let cool. Cut into slices, mix with a quarter of a liter of the “Schäufele-Bratensud” (in case of preparation with 1 50 g of potatoes), season with vinegar, pepper and salt.
The “Schäufele is ready” when the meat easily separates from the bone. Just before the end of the cooking time, season the meat broth. Cut the meat into slices and place on a preheated plate.
Drizzle with the broth and place on the table with the potato salad.
Serve with a Vogerlsalat or green leaf salad. A dry Weissburgunder (Pinot Blanc) with elegant acidity or a Riesling or Müller-Thurgau harmonizes well with it.
Our tip: Use fresh thyme for an aromatic flavor note!
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