Instructions

1. 1

   Rinse the Schäufele in cold water and cover it with the water in a large pan. Halve the onion for the broth, trim the soup vegetables and cut them into rough pieces, and add both with the bay leaves, the peppercorns and the cloves.

2. 2

   Bring the broth to the boil once, skim off the foam and then let the meat cook gently just below simmering point over a low heat until it is tender and has reached a core temperature of 70 °C.

3. 3

   Meanwhile wash the potatoes and cook them in their skins in salted water until tender.

4. 4

   Drain the potatoes, let them steam off briefly, peel them while still hot and cut them into thin slices.

5. 5

   Finely dice the onion for the potato salad. Heat the meat stock and mix it with the diced onion, the white wine vinegar, the rapeseed oil, the medium-hot mustard, salt and pepper, then pour it over the still warm potato slices.

6. 6

   Mix the salad carefully and leave it covered at room temperature to steep, so that the potatoes soak up the stock and the salad turns creamy.

7. 7

   Lift the Schäufele out of the broth, let it drain briefly, take the meat off the bone and cut it into finger-thick slices.

8. 8

   Fold the snipped chives into the potato salad and season it once more. Serve the meat with the lukewarm salad and a spoonful of medium-hot mustard each.