Münsterland Onion Meat with Warm Potato Salad And

(The dish is a traditional wedding food in Münsterland) Briefly blanch the beef bones in boiling hot water and rinse when cooled. Again they are put in cold water, brought to a boil leisurely and skimmed. Now add the piece of boiled fillet (cleaned from tendons), spices and soup vegetables. Once again skim off the foam and now – simmering gently – cook the meat for a good 120 minutes. Cut the cooked boiled beef into slices about 1 cm thick diagonally to the grain.

For the sauce, sauté the shallots in butter, add sugar and extinguish with wine vinegar. Add the flour and stir well. Add a quart of whipping cream and beef broth (from the boiled beef) and stir with a whisk – simmering for ten minutes – to a smooth sauce. Season with nutmeg. The sauce should have a balanced and pleasant sweet-sour taste. If it seems too firm, it can be thinned with more beef broth.

For the warm potato salad, boil a quart of beef broth with a pinch of sugar, a little salt and wine vinegar – in a saucepan or frying pan. Add the potato slices and within 10 minutes, with constant tossing, add the potato slices and let them thicken. Finish with chives and a little vegetable oil.

For the red wine shallots, sauté all the ingredients for 10 to 15 minutes until the shallot cubes are tender.

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