Classic Pichelsteiner

Ingredients

• 750 g beef brisket
• 2 marrow bones
• 200 g knollensellerie (cylindrical celery)
• 2 onions
• 4 Carrots
• 2 parsley roots
• 400 g waxy potatoes
• 0.25 head of savoy cabbage (ca. 200 g)
• 2 tbsp Vegetable oil
• Salt
• ground pepper
• 1 tsp ground cumin
• 0.5 l meat broth

Instructions

1. 1.

   Wash the meat, pat dry and cut into equal-sized bite‑sized cubes. Separate the marrow from the bones and slice into rounds. Peel and finely dice the celery and onions. Scrape off the skins of carrots and parsley roots and slice them. Peel, wash, halve lengthwise and slice the potatoes. Wash, trim and shred the savoy cabbage.

2. 2.

   Heat oil in a large pot and brown the meat cubes all around; remove. Place slices from one marrow bone on the pot bottom. Layer meat, potatoes and vegetables alternately. Sprinkle each layer with salt, pepper and cumin. Finish by adding remaining marrow slices. Pour meat broth over everything, seal the pot well and simmer for about 1½ hours. Taste and serve on preheated plates.