Gaisburger Marsch is a traditional Swabian stew. And very tasty! The base: a hearty meat broth with beef and soup greens. The meat is cut into cubes and arranged on a plate with boiled potatoes and „Spätzle“ (Swabian pasta). Then the hot broth is poured over it and the dish is served with golden-brown butter roasted onions.
Recipe for Gaisburger Marsch (serves 4)
For the stock:
- 500 g boiling beef (shoulder or brisket)
- 500 g beef bones
- 100 g carrots
- 100 g celeriac
- 50 g leek
- 200 g onions
- Spices (peppercorns, pimento, juniper berries, cloves, bay leaf)
For the hotpot:
- 100 g carrot
- 100 g celeriac
- 100 g leek
- 200 g waxy potatoes
- 200 g Spätzle (noodles)
To make the meat stock, rinse the beef bones in cold water and place in a large pan with 2-2.5 l cold water. Bring the water slowly to the boil and remove any scum immediately. Add the boiling beef and spices and some salt, and simmer the meat for about 2-3 hours.
In the meantime prepare the vegetables for the stock and for the hotpot. For the stock, wash the vegetables – carrots, celeriac and leek – thoroughly and cut them into small pieces. If you like, you can also add parley stalks and/or other herbs. Cut up the onions including their skins – this gives the stock a nicer colour. Peel the vegetables that will later be served in the hotpot, i.e. the carrots, celeriac and potatoes, and cut them up as desired, for example into thin diamond shapes or cubes. Cut the potatoes into small slices or cubes. Make the Spätzle dough – see recipe for Spätzle – and make the noodles. Remove the boiled meat at the end of the cooking time as soon as it is tender. Now add the stock vegetables and simmer for another hour. Then strain through a cloth in order to obtain a clear broth.
Cut the meat into cubes; this will later also be added to the hotpot.
Reheat the stock, season with salt and nutmeg, and reduce if necessary to obtain a stronger flavour. Add the potatoes and vegetables and boil.
Before serving, add the diced meat and Spätzle and stir to mix.
Serve with chopped chives and deep-fried onion rings.