Gaisburger March with Chestnuts

Ingredients

• 800 g high rib
• Salt
• 1 small knoll celery
• 500 g Potatoes
• 1 bunch parsley
• 200 g chestnuts (cooked, vacuum packed)
• 200 g onions
• 50 g butter
• 400 g spaetzle
• spiced broth (to taste)

Instructions

1. 1.

   Rinse the meat cold, place in a pot with 2 l cold water and 1 tsp salt. Ensure the meat is fully covered by water. Bring to boil and skim foam. Reduce heat and simmer gently for 2 hours on medium heat.

2. 2.

   In the meantime peel the celery, cut into 1 cm cubes. Wash, peel, and cube the potatoes. Take chestnuts from the bag and halve them.

3. 3.

   Wash parsley, shake off excess moisture, pick leaves and chop. Peel onions and slice into thin rings. Heat butter in a pan and sauté onions constantly on medium heat until golden brown.

4. 4.

   Thirty minutes before cooking ends, add celery and potato cubes to the meat; skim foam again if needed.

5. 5.

   At the end of cooking remove the meat, separate from bone, cut into bite‑sized cubes, and return to broth. Add spaetzle and chestnuts to the stew and warm through. Season with spiced broth.

6. 6.

   Serve sprinkled with onions and parsley.