4 ea. (6oz.) Shoulder Clod Steaks Salt- as needed Black Pepper- as needed Oil Vegetable- 2.5 oz
1 lb. Onions- cut 1/4 slice; 1/8 in. thick Sugar, Dark brown- 3/4 oz. Water- as needed Beef Stock- 5 oz. Beer- 1 ea. Mustard Dijon- 2 Tbsp. Vinegar Balsamic- 2 Tbsp. Tomato Paste- 1 oz.
Method: 1. Season steaks with salt and pepper; sear the meat on both sides in very hot oil in a saute' pan. 2. Remove meat, add onions and caramelize, add tomato paste cook for a few minutes, add vinegar, mustard, and brown sugar. 3. Add Beer, reduce by 1/2, add stock, return meat, bring to a simmer, cover and braise in 350 degree oven until tender. (cooking time approx. 1 1/2 hours)
2 Eggs 5 oz- Milk 1/4 tsp. Salt 1/4 tsp. Pepper Nutmeg 6 oz. Flour
1. Combine the eggs, milk, and seasonings and mix them well in a large bowl. 2. Work into the flour by hand 3. Let the dough rest for 10 minutes 4. Pinch the dough into pieces... Drop it into a large pot of boiling water. Simmer it until done. 5. Remove the spatzli with a spider, shock it in cold water, and drain it well. 6. Saute' the spatzli in whole butter and serve.