Beef Broth with Maultaschen

Ingredients

• 300 g flour
• 3 eggs
• 1 tsp salt
• 1 tbsp oil
• 200 g spinach
• 2 rolls (old-fashioned)
• 100 ml lukewarm milk
• 80 g smoked ham (cut into pieces)
• 40 g Butter
• 60 g diced onion
• 60 g finely diced spring onions
• 200 g sausage meat
• 1 egg
• 0.5 tsp Salt
• white pepper, freshly ground
• 1 tbsp dried marjoram
• 1 tbsp chopped parsley
• 1 onion (about 80 g)
• 1 tsp salt
• 1 kg beef brisket (top cut)
• 1 bay leaf
• 5 white peppercorns
• 5 sprigs parsley
• 100 g carrots
• 80 g celery root
• 80 g leeks
• 1 egg white (for brushing)
• 1 tbsp chives ribbons

Instructions

1. 1.

   For the broth, halve an unpeeled onion and place it skin side down on a hot skillet until dark brown. In a large pot bring 2½ l water to a boil with the set. Add the brisket, bay leaf, peppercorns, parsley sprigs and browned onion halves, reduce heat and simmer for 1½ to 2 h while skimming foam. Meanwhile peel carrots and celery root, trim leeks, wash and cut into large pieces. Add vegetables about 40 min before end of cooking. Strain broth and return to pot. In the meantime, sift flour onto a work surface, create a well in the center, add eggs, salt and oil. Mix with fork, gradually incorporating more flour from edges. Knead with hands until smooth. Shape into a ball, wrap in foil and rest 15 min.

2. 2.

   For the filling, wash spinach thoroughly, blanch, shock in cold water, squeeze dry and finely chop. Dice rolls and soak in lukewarm milk. Cut bacon into cubes. Melt butter and lightly sauté onion and spring onions.

3. 3.

   Roll dough on floured surface thinly. Using a ruler and smooth edge cut 6x12 cm rectangles.

4. 4.

   Mix chopped spinach with onions, drained rolls, bacon, sausage meat, eggs and spices. Place 1 tbsp filling on half of each rectangle, brush edges with egg white, fold over and press together. Drop into simmering broth and cook gently for about 15 min. Serve in soup bowl and garnish with chives ribbons.