Whether it’s a street festival, a big party or a wedding – in the Altmark, the Tiegelbraten is a must. Or as it is called in the dialect: Däg’lbraod. In the past, it was common to bring this dish to the table in three-legged skillets. That’s where the name comes from.
Whereby the Altmärker are of the opinion that the roast tastes better the next day anyway.
The pot roast is a simple dish of beef, lamb, onions and spices. The meat is cooked diced in water. The broth and meat then go into the oven once more, where they are topped with onion rings. It is accompanied by fresh bread, beer and a sip of grain.
Recipe Däg’lbraod (Altmark pot roast)
Ingredients & Shopping list
- 1 kg beef goulash
- 500 g lamb (trimmed)
- 1 bunch chives
- 1 bay leaf
- 5 grains allspice
- 2 tbsp chopped herbs (thyme, sage, flat-leaf parsley)
- 6 onions
- salt, pepper
- 2 tbsp butter or clarified butter
- Dice the meat of the leg of lamb.
- Place beef and lamb in a pot, cover with water and bring to a boil. When foaming the broth, skim off the foam frequently to obtain a clear broth.
- 2 Peel and dice the onions. Add to the meat together with the herbs after it has boiled up. Simmer on low for 70 minutes.
- Place meat and broth in an oven-safe skillet. Remove the bay leaf.
- Peel and slice 4 onions.
- Sauté the onion rings briefly in a pan with the clarified butter. Pour everything over the cubes of meat in the skillet.
- Bake the pan briefly in the preheated oven (220 °C) until the onions are golden. Since every stove is set a little differently: please stick with it and watch the onions.
Tips & Hints
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