Siedfleisch zubereiten 🥩 Metzger bereitet Suppenfleisch zu und erklärt alle möglichen Fleischstücke

"Siedfleisch" is the southern German term for "soup meat." A classic in German cuisine, it can be prepared using many different cuts of beef. Heiko explains how he prepares his boiled meat and the characteristics of the different cuts. 🍖 #Siedfleisch #Soupmeat #Meat #Meatcutting #Tafelspitz https://www.metzgerei-brath.de Follow us on Instagram! 📸   / heikobrath   Materials: 1 carrot, 1 kg rump leaf 1 celery root 1 leek, approximately 1 kg beef shank (thick leg meat) 1 parsley root Broth granules, 3 marrow bones Black peppercorns A few chives 1 onion with skin Bring water to a boil and add a little salt. Halved and washed onion with skin, add peppercorns, and then add the meat. Cook over low heat, skimming off any foam occasionally. About 45 minutes before the meat is ready, add the cleaned and portioned vegetables and season the broth with granulated broth and salt. Cooking times Approx. rump and rump loin: 2 - 2.5 hours Tasselled beef and breast: 2.5 - 3 hours Remove from the water, slice, and sprinkle with chives or serve with horseradish sauce and boiled potatoes.