Eintopf

Eintopf


beef - 250 g
pork - 250 g
veal - 250 g,
beef brains - 300 g,
potatoes - 400 g,
celery root small - 1,
onions - 2 large heads,
carrots - 4,
parsley root
leek (stem) - 1,
Savoy cabbage - 300 g
vegetable fat for roasting,
salt,
ground pepper
caraway,
meat broth - 1 glass,
chopped parsley.


Cut the meat into large cubes. Soak the brains in acidified water, remove the top film and cut into slices. Peel the vegetables. Cut potatoes, celery and onions into cubes, carrots, leeks and parsley root in circles. Cut the cabbage into 4 parts, remove the stalk, cut the leaves with not very thin strips.

Sauté meat and butter until light brown. Lay half of the brain norm on the bottom of the fryer, then lay out the meat and vegetables in layers. Season each layer with salt and spices. Put the remaining brains on top. Pour the broth, tightly close the lid and simmer for 1.5–2 hours until tender. Remove the lid and bake in a preheated oven until golden brown. Sprinkle with parsley and serve.