Bruckfleisch with Napkin Dumplings

105 min., elaborate (*) Bruckfleisch consists of six different offal from the freshly slaughtered beef: liver, heart, spleen, heart roe (Liechteln, aorta), crown meat (lower neck to upper breast) and sweetbreads from beef and/or veal.

Cut heart and liver into flakes. Cut spleen into coarse strips, heart roe into straw-thick rings. Cut sweetbreads into small pieces, cut remaining meat into strips.

Clean and grate the root vegetables (horseradish grater or food processor).

Fry finely chopped onions in fat, add sugar and extinguish with vinegar. Add the pre-cut bruck meat in portions, roast, add marjoram, salt, pepper, bay leaf spice and thyme and cook in its own juice with the lid closed until the meat is tender to the touch.

Meanwhile, sauté root vegetables and garlic in butter and add to bruck meat form. Stir and add a little water or soup to make a thick sauce. Let everything simmer for another 20 minutes.

At the end add the red wine and cook for a few minutes.

For the napkin dumplings, sauté finely chopped onion in 50 g of butter, add milk, eggs, and parsley to the Schrippen form. Salt and press the dough together. Fill into the prepared napkin, tie and make leisurely 20 min in salted water. Later unwrap, cut into slices and baste with brown butter.

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