Allgäu boiled meat and beef broth

Ingredients for 5 servings:

• 1 liter of water, more if needed
• 1 liter of light beer, more if needed
• 1 kg beef, e.g. mayor’s cut
• 1 stalk(s) leek
• 2 large carrots
• ½ m.-large celeriac
• 2 m.-sized onion(s)
• 6 bay leaves
• 4 allspice berries
• 8 juniper berries
• 16 peppercorns, black
• 1 tbsp salt, fine

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

regional traditional dish

Gather all ingredients and necessary utensils in advance. Rinse and pat dry the meat, and roughly dice the leeks, carrots, celeriac, and onions. Combine the water and beer in a large pot and bring to a boil. Add the beef, vegetables, and seasonings. Reduce the heat so the liquid is just simmering. Let the meat simmer for about 2.5 hours, depending on the size of the pot. The amount of liquid varies depending on the size of the pot and the filling. Generally, the entire contents should float slightly throughout the cooking time; top up with water and/or beer if necessary (including during cooking). After cooking, remove the meat from the pot and let it rest, covered, until ready to use, but for at least 15 minutes to allow the meat juices to settle. Strain the remaining contents of the pot through a fine sieve and collect the resulting beef broth. Use it further or preserve it (e.g., freeze it). Note: The preparation method is chosen so that the vegetables impart their full flavor to the meat and broth. They are softened at the end of the cooking time and are hardly edible. Per serving: approximately 427 kcal