Schäufele – Franconian Style

Preparation

1. 01

   Step 01

   Using a sharp knife, score the crackling of the Schäufele in a diamond pattern (approximately 1 cm apart), cutting only through the crackling and fat, not into the meat.

2. 02

   Step 02

   Rub the scored crackling well with salt, pepper and caraway seeds. Allow the meat to come to room temperature.

3. 03

   Step 03

   Roughly chop the onions, carrots, celery and garlic and spread them over the base of a large roasting tin.

4. 04

   Step 04

   Heat the lard in the roasting tin. Place the Schäufele on top of the vegetables, crackling side up. Pour in the beer and stock (the liquid should not touch the crackling).

5. 05

   Preheat oven to 220°C conventional

   Place the roasting tin, uncovered, into the preheated oven and roast at 220 °C conventional oven for 30 minutes, until the crackling begins to curl and turn golden brown.

6. 06

   Reduce oven to 160°C

   Reduce the temperature to 160 °C and cook the Schäufele, uncovered, for a further 2.5 hours. Baste with the cooking juices every 30 minutes (only the meat, not the crackling).

7. 07

   Step 07

   Remove the meat from the roasting tin, place on a chopping board and leave to rest for 15 minutes. Place the roasting tin with the vegetables and juices on the hob.

8. 08

   Bring the sauce to the boil

   Pour the gravy through a fine sieve into a saucepan. Press the vegetables to extract the juices. Bring the sauce to the boil and thicken with cornflour mixed with a little cold water. Season with salt and pepper to taste.

9. 09

   Step 09

   Using a sharp knife, cut the crackling into portions. Slice the meat against the grain into slices approximately 1 cm thick and serve with the gravy.