Gaisburger Marsch: Beef stew with Spätzle.
Gaisburger Marsch is a traditional German comfort food originating from Swabia, specifically the Stuttgart region. This hearty beef stew is distinguished by its inclusion of Spätzle, a type of soft egg noodle typical of the area. The dish is typically prepared by simmering stew meat in a rich broth with root vegetables such as potatoes, carrots, and leeks until everything is tender. The Spätzle are cooked separately and then added to the stew, absorbing the savory flavors of the broth. It's often garnished with finely chopped parsley and served with crispy fried onions on top. This stew is perfect for cold days when you're in need of something warm and filling.
Introduction:
Dive into the heart of Swabian cuisine with this authentic German feast, the Gaisburger Marsch. This hearty beef and potato stew, named after Gaisburg, a district of Stuttgart, is a much-loved traditional dish that combines tender beef, nourishing root vegetables, homemade Spätzle, and a rich broth for the ultimate comfort food experience.
Ingredients:
- 1 kg beef brisket (or alternative cuts such as Tafelspitz)
- 2-3 carrots, peeled and chopped
- 1 leek, cleaned and sliced
- 1 celery root, peeled and chopped
- 1 onion, with skin, halved
- 1 bay leaf
- Salt to taste
- 1 liter beef or vegetable broth
- 250 g Spätzle (Swabian egg noodles)
- 1-2 onions, finely chopped (for frying)
- 2-3 potatoes, peeled and diced
- Chives for garnish
Prep Time: 30 minutes
Cook Time: 2.5 - 3 hours
Total Time: 3 - 3.5 hours
Equipment:
- Large pot
- Skimmer spoon
- Frying pan
- Knife and chopping board
- Strainer
Cooking Tips:
- To extract more flavor from the brisket, start with cold water.
- The broth can be used for other soups if made in advance.
- Be conservative with salt to balance the flavors of the meat and broth.
Servings: 4-6
Instructions:
1. Begin by washing the beef brisket under cold water, then place it in a large pot and cover with cold water. The cold water will extract proteins from the beef, resulting in a clearer broth.
2. To this pot, add the halved onion with skin, bay leaf, and a little salt. Remember, if you want a stronger broth, use less salt, but if you're focusing on the flavor of the meat, you can add more.
3. Bring the water to a gentle boil and skim off any foam that forms with your skimmer spoon. Reduce the heat to a low simmer and cover the pot PARTIALLY. Let the meat cook for at least 2.5 hours, or until tender.
4. While the meat is cooking, prepare the vegetables for the broth (carrots, leek, celery root) and set aside.
5. After the meat is cooked, remove it from the broth and let it cool. Strain the broth to remove the vegetables and set the broth aside.
6. In the broth pot, cook the diced potatoes with the prepared vegetables until the potatoes are tender.
7. While the potatoes cook, fry the finely chopped onions in a pan until golden brown and set aside.
8. In a separate pot, boil the Spätzle as per the package instructions, then drain.
9. Cut the cooked brisket into bite-size pieces.
10. To serve, place some Spätzle and beef pieces into bowls. Ladle over the vegetable and potato broth. Top with the fried onions and garnish with chives.
11. Serve hot and enjoy a traditional Swabian meal!
Attribution: Recipe provided by Unbeschwert am Herd from their YouTube channel https://www.youtube.com/@haasikocht.
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YouTube channel - Unbeschwert am Herd: https://www.youtube.com/@haasikocht
Gaisburger Marsch: Beef stew with Spätzle.
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