John Myers
Ingredients for 4 servings:
- 3 kg potatoes, raw, grated
- 1 stalk(s) leek, cut into rings
- 800 g salted meat (salted rump meat, salted rump meat), diced, preferably raw
- 4 tbsp, heaped potato dumpling powder, half & half, e.g. from Pfanni
- 300 g streaky bacon, diced
- 1 kg onion(s), sliced
- 750 ml broth
- 1 apple, grated, possibly 2
- some salt and pepper
- Flour for binding
Instructions
Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours 30 minutes
with onion sauce
You’ll also need small, oblong linen bags for cooking the beef. If you buy the cured meat raw, you’ll need to boil it whole for two hours and then dice it. Mix the potatoes, leeks, sautéed pork, potato dumpling powder, a pinch of salt, and pepper well. Fill the linen bags with this mixture, tie them, and boil in salted water for about an hour. Rinse the bags with cold water to make it easier to squeeze out the beef. For the onion sauce, melt the finely diced pork belly in a saucepan and sauté the sliced onions until lightly browned. Add one or two grated apples to taste. Once the onions are nice and translucent and lightly browned, deglaze everything with the hot stock. Season again and thicken with flour.
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