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Pork Shoulder with Mustard Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms Pork shoulder (shoulder of pork, cured and smoked)
- 2 onions
- 2 carrots
- 200 grams Celery root
- 2 bay leaves
- 1 cloves
- 4 allspice
- 1 tsp peppercorns
- 2 Tbsps lemon juice
- 2 Tbsps butter
- 2 Tbsps sharp Mustard
- 1 Tbsp Pastry flour
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
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Preparation steps
1.
Rinse the meat and pat dry. Peel the onions, carrots and celery and coarsely chop. Place with the bay leaves, clove, allspice, peppercorn and meat in a saucepan, cover with water, bring to a boil and gently simmer about 1.5 hours until done. Remove from the sauce, detach from the bone, cut the meat in half in the middle and cut into slices.
2.
Melt the butter and stir in the mustard and flour. Whisk in approximately 100 ml (approximately 7/8 cup) of the broth and the cream. Season with salt and pepper and serve with the meat slices.
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