Gaisburg March

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Peel and halve an onion. Place it in a large pot with the cut surface facing down and fry it dry. Wash the brisket and soup bones, put them in the pot and pour two litres of water.

2. 2

   Add salt, bring to the boil, skim and cook over medium heat for two to 2 1/2 hours. Clean and wash the soup vegetables. Cut carrots lengthwise into quarters and halve. Dice celery, cut leek into rings.

3. 3

   Peel, wash and slice the potatoes. Put them in cold water. Cook the spaetzle in plenty of boiling salted water for 16 to 20 minutes. Drain. Add soup vegetables 20 to 30 minutes, potato slices five to eight minutes before the end of the cooking time to the meat and cook along.

4. 4

   Peel the remaining onions and cut them into rings. Wash parsley, dab dry and chop. Remove the bones and beef brisket from the stock. Dice the meat and put it back into the broth. Heat half of the fat in a pan and fry the onion rings until golden brown.

5. 5

   Heat the remaining fat in a pot and toss the spaetzle in it. Season the stock with salt, pepper and nutmeg. Serve with the spaetzle in a terrine. Add hot onion rings and serve sprinkled with parsley.