Broth with Maultaschen

Ingredients

• 250 g flour
• 2 Eggs
• 1 tsp salt
• 1 tbsp oil
• 1 roll of bread (old-fashioned)
• 60 ml lukewarm milk
• 1 tbsp butter
• 50 g diced onion
• 200 g sausage meat
• 1 egg
• Salt
• Pepper
• freshly ground nutmeg
• 2 tbsp chopped parsley
• 1 onion
• Salt
• pepper (from the mill)
• 1 kg beef brisket (brisket tip)
• 1 bay leaf
• 5 white peppercorns
• 3 Stalks Parsley
• 100 g carrots
• 100 g celeriac
• 100 g leeks
• coriander (for garnish)

Instructions

1. 1.

   Bring 2.5 l water to a boil in a large pot for the broth. Add the brisket tip, bay leaf, peppercorns and parsley stems, reduce heat and simmer for 1.5 to 2 hours, skimming off rising foam. Meanwhile peel carrots and celeriac, clean leeks, wash and cut everything into rough pieces. Peel and halve onion. Add prepared vegetables about 40 minutes before the end of cooking time. After cooking strain broth and transfer to a pot.

2. 2.

   Sift flour onto a work surface, press a well in the middle. Add eggs, salt and oil. Mix with a fork, gradually incorporating more flour from the edges. Knead into a smooth dough with both hands. If needed add a little water. Shape into a ball, wrap in plastic and rest 20 minutes.

3. 3.

   For filling dice bread and soak in lukewarm milk. Melt butter and sauté onion cubes until translucent.

4. 4.

   Roll out pasta dough on a floured surface to an even thin sheet.

5. 5.

   Mix onions with drained bread, sausage meat, egg and parsley well. Season with salt, pepper and nutmeg.

6. 6.

   Cut dough into about 4x6 cm squares using a pastry cutter. Place a spoonful of filling in the center of each square, fold over and press edges firmly. Place Maultaschen in boiling broth and cook gently for about 15 minutes. Season with salt and pepper.

7. 7.

   Serve Maultaschen on plates, pour broth over them and garnish with coriander.