• 250 g soft butter
  • 250 g white sugar
  • 6 eggs (Altes Gang Wirtshaus farm)
  • 250 g buckwheat flour
  • 250 g crushed almonds
  • 1 tbsp vanilla sugar
  • 1 pinch of cinnamon
  • 2 jars (210 ml) redcurrant fruit jam (Seibstock Manufacture, Niederwieshof farm)

    Chop the meat into cubes, and season with salt & pepper. Fry in oil in a hot pan.
    Add in the diced onion and garlic, then add the tomato concentrate, and deglaze with red wine. Allow to reduce a little.
    Add the beef stock and allow to simmer on a low flame for 1.5 hours under a lid.
    Now add the potatoes to the meat and continue braising. Just before the potatoes are completely soft, add the herbs and diced tomatoes and finish braising.
    Total cooking time is about 2 hours, depending on the size of the meat cubes.

    A coleslaw salad ideally complements this platter.