toettchen (veal stew from the munsterland)

How To Make toettchen (veal stew from the munsterland)

• 1

  Boil veal with onion, bay leaf and clove with ca. 6 cups of water for ca. 1 1/2 hours until done. Don't boil with too much heat, or the meat will dry out.
• 2

  Remove meat from broth, let cool slightly and remove any fat and sinews.
• 3

  Sift the broth and reserve.
• 4

  Cut the meat into cubes of ca. 1/2 inch.
• 5

  Sauté the chopped onion, add flour and make a roux with the reserved veal stock.
• 6

  Add mustard, salt and Worcestershire sauce to taste, then add the meat, heat and serve with bread rolls and a glass of beer.
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