Beef and homemade spätzle Gaisburger Marsch

Wash onions and remove only damaged outer layers. Halve 100 g skin-on onion and dry-roast the cut faces in a frying pan for about 5 min until dark brown. Put with all the beef in a pot, add 2000 ml water and 8 g salt, slowly bring to a simmer and cook gently for 60 min, skimming.

Crack and beat the eggs, then weigh the stated amount. Meanwhile, beat all the flour with all the beaten egg, the remaining 30 ml water and 2 g salt until smooth, elastic and bubbling. Cover and rest for 30 min. Moisten a spätzle board and spread a small amount of dough on it. Scrape thin strips into a pan of unsalted boiling water. Work in small batches until all dough is used. Once they float, cook for another 1 min, lift out, briefly cool in cold water and drain. Discard cooking and cooling water.

Peel the carrot, parsley root and celeriac. Dice carrot, parsley root and celeriac to about 1 cm. After the first beef cooking stage, add to the broth with peppercorns in a small spice bag and all the nutmeg. Simmer for about 30 min until the beef is fork-tender, longer if needed. Meanwhile, peel the potatoes and dice them and cook separately in unsalted water for about 20 min until tender, then drain and discard water. Trim and wash the leek and slice it and add to the broth for the last 5 min of beef cooking.

Lift out meat and vegetables and remove roasted onion and pepper bag. Strain the broth and measure 1000 ml cooked broth for the dish. Discard the surplus. Peel the remaining 100 g onion, slice and brown in all the clarified butter for about 12 min, stirring. Wash, dry and trim the chives and chop. Cut tender beef small and combine in the measured broth with all vegetables, potatoes, spätzle and ground pepper. Gently reheat for about 3 min until hot, then divide everything with all browned onions and chives.