Braunschweig Spring à la Gabi

Ingredients for 4 servings:

• 500 g beef (shoulder or rump)
• 150 g marrow bones
• 300 g peas, fresh
• 300 g asparagus, fresh, peeled and cut into pieces
• 50 g fresh mushrooms, cut into pieces
• 1 small cauliflower, cut into florets
• 1 bunch of soup greens, chopped
• 1 chopped onion(s)
• Salt
• 500 ml milk
• 20 g butter
• 180 g semolina
• 2 eggs
• Nutmeg, freshly grated
• Salt

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

Place the meat, marrow bones, vegetables, and onion in a large pot with 2 liters of salted water, bring to a boil, and cook the meat until tender, about 2.5 hours. Half an hour before the end of the cooking time, prepare the dumplings as follows: Bring the milk and butter to a boil, add the semolina, stirring constantly, and continue stirring until it thickens and separates from the pot. Remove from the heat, wait a while, then mix with the eggs and nutmeg and let stand for at least 15 minutes. Then form small dumplings with wet hands. Now remove the meat and marrow bones from the broth and dice the meat. Meanwhile, cook the vegetables in the broth over low heat for 25-30 minutes until tender. Add the dumplings 20 minutes before the end of the cooking time. Finally, return the meat and bone marrow to the broth and season if desired.