Sig's Tiegelbraten from Germany

1. 1

   cube all the meat as if making a stew,cover with water,bring to boil, scim often until you end up with a clear stock.Peel all the onions, chop two very finely and slice the others very thinly,add the chopped onions and all the herbs and spices,except the chives, to the meat and simmer for 70 minutes.

2. 2

   remove from heat and fill the meat and stock into ovenproof dish,remove the bayleaf, now if you are using butter soften the sliced onion,then spread over the meat, or spread onions over meat uncooked.

3. 3

   put your dish into a preheated 180C-200C .oven and bake until onions are golden brown,slice the chives very finey and sprinkle over top.

4. 4

   serve very hot, with thick cut crusty bread and a cool beer.

5. 5

   people from the region of Saxony prefer to eat this reheated even as early as the morning for breakfast,the dish got it's name because the cast iron or clay tiegel that was used to bake it in ,it is always eaten at celebrations,if no beer is to hand iced water goes very well with this dish.

* Per serving · 4 servings · Values may vary.

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