Gaisburger Marsch

Step 1: Put the 1 ¾ lb beef brisket or shin in a large pot with the 10 ½ cups water and bring to the boil. Skim off the foam, then add the 1 onion, the chunked 1 carrots, the chunked 2 ⅝ oz celeriac, the 2 bay leaves and 1 tsp black peppercorns. Simmer gently, half covered, for 2 hours until a fork slides easily into the beef.

Step 2: Lift out the beef, cool it slightly and cut into 2 cm cubes, trimming off any gristle. Strain the broth; you need about 1.8 litres. Season it with the 2 tsp salt.

Step 3: Return the broth to the pot with the 1 ⅓ lb waxy potatoes, the diced 1 carrots, the diced 2 ⅝ oz celeriac and the 1 leek. Simmer 15 minutes until the potatoes are just tender.

Step 4: Meanwhile, cook the 10 ½ oz fresh or dried spätzle in salted water until they float (fresh) or according to the packet (dried), then drain.

Step 5: Melt the 1 ⅜ oz butter in a frying pan over a medium heat and fry the 3 onions for 15 minutes, stirring often, until deep golden brown. A common mistake is turning the heat up to hurry them; they scorch on the outside and stay sharp.

Step 6: Add the beef cubes and spätzle to the pot and heat through for 3 minutes. Season with 1 pinch grated nutmeg and more salt if needed.

Step 7: Ladle into deep bowls, pile the fried onions on top and finish with 1 small bunch parsley.