Bruckfleisch

For the baked meat, cut the liver, heart and sweetbreads into small cubes, the spleen and crown meat (diaphragm) into fine noodles and the lichtel (aorta) into fine rings. Do not mix the individual types! Finely chop the onion, peel the root vegetables and cut them into sticks. Pluck thyme and marjoram leaves from the stems and chop finely.

Heat clarified butter in a frying pan and fry the onions. Fry the finely chopped garlic briefly. Now deglaze with the red wine and vinegar. Add the giblets except for the spleen, liver and sweetbreads and pour in half of the beef broth. Add bay leaves, thyme and marjoram. Simmer on low heat for about 1 hour. Then add the rest of the giblets and root vegetables, pour the remaining beef broth and continue stewing for about 30 minutes until the sweetbreads are tender.

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