Schäufele with Brussels Sprouts

Schäufele:

Put the Schäufele with the spices into the stove at 200 °C for at least one hour. Pour water over it and constantly spoon the gravy with the spices over the meat.

Brussels sprouts mousse:

Clean the Brussels sprouts, cut them in half and cook them with the earth apple in salted water. Next, blend with whipped cream and clear soup to a coarse puree (blender). You determine the mass for the whipped cream and clear soup in each case as desired. The brussel sprouts absorb different amounts of liquid and the consistency should be like a potato puree. Season everything with nutmeg, cayenne pepper, salt and a drizzle of olive oil.

Brussels sprouts:

Pluck the Brussels sprouts into leaves. It’s a lot of work, but it has to be done. Boil these leaves in boiling hot salted water for two to three min, then rinse with cold water and drain. Then toss in butter and drain with orange zest/juice and lemon zest/juice and whipped cream. There should be a refreshing goodness between the whipped cream, lemon and orange. Season with salt and pepper and simmer this vegetable for ten min at the lowest temperature. In this way, the liquid is absorbed into the Brussels sprouts. If necessary, after boiling down, season repeatedly with lemon and orange juice and possibly a little whipped cream.

Serve both Brussels sprouts variations with Schäufele. Pour the gravy from the Schäufele through a sieve and bring to the table with the meat.

Tip: Use

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