A kind of Ragu Fin from the area around the city of Münster. A dish I never heard of before until I watched online someone eating it in Muenster.
Chuck a good amount of cheese on top and put it under a grill, then you have the Eastern German Würzfleisch.
Usually it is made with Veal Shoulder, if you can get it. The big supermarket only had the upgrated piece of veal: Kalbstafelspitz
Veal Boil Beef. At least 30 % more expensive. But what a treat. The meat was super tender and fell apart.
The veal was cooked with onions, carrots, celeriac, leek and parsley root. All cut in thick chunks to use later. Lots of spices went in the soup too. Cooking time was 2,5 hours on low heat.
In a second pot the roux was made, the cooked veal in chunks and some soup veggies added. That is eaten then only with some bread.
Delicious and worth the wait.
The cut of veal was bigger than I needed for the dish. I put the soup through a sieve, took out the large chunks of veggies and chopped them up. They went with the leftover meat in an other pot with the cleared stock. I cooked some pasta and made a great soup to eat the other day.
Ingredients:
800 g Veal Boil Beef
1 onion, 3 garlic cloves, 4 mini chili
150 g leek, 3 carrots, 75 g celeriac, 1 parsley root
2 bay leaves, 6 Allspice, 6 Juiniper berries,1 tbsp black pepper corns, salt
4 stalks lovage
ROUX:
50 g butter, 50 g flour
150 ml milk
Stock
3 tbsp Worchester sauce
1/2 lemon juiced
2 tsp balsamic mustard
1 tsp sugar
Salt and pepper
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