Bruckfleisch

Instructions

1. Rinse the offal under cold water, then soak it for 30 minutes in water with a splash of vinegar.
2. Peel the onions and carrots and cut them into rounds. Thinly slice the white part of the leek.
3. In a large casserole, melt the butter and sweat the onions for 5 minutes over medium heat until translucent.
4. Add the drained offal cut into pieces, the carrots, the leek, the bay leaf, the juniper and the vinegar. Cover with water and bring to the boil.
5. Skim carefully, lower the heat and simmer covered for 1 h 30 to 2 h, until the meat cuts easily.
6. Remove the pieces of meat and keep the broth. Cut the meat into thin strips.
7. For the sauce, brown the flour in a saucepan with a little butter, then dilute with 200 ml of strained broth. Let it thicken for 5 minutes.
8. Serve the meat coated with the sauce, with grated horseradish, potatoes and bread.