Nonna`s Tiroler Gröstl Recipe
This delicious potato and beef recipe is perfect for an extended family dinner or if you invite a group of friends. Also tastes great the next day, if there is any left over.
Ingredients
Beef Belly
Beef Bones (if Beef belly cut is boneless)
Soup Vegetables (Carrot, Parsnip, Leek, Onion, Celery Root, Garlic, Parsley)
Potatoes
Bacon
Clarified Butter
Onion
Bay Leaves
Salt and Pepper
Method
Peel and cut onions in half. Place cut side down in a dry pot on medium to high heat to get some colour on them (about 5 minutes).
Put some clarified butter in the pot and add meat. Brown meat on both side (about 10 minutes).
While meat and onions are browning cut up soup veg.
Add soup veg and bones to the pot. Fill the pot with boiling water. Cover pot with lid, leaving a gap and let simmer on stove for around 2-2.5 hours or until meat is tender.
Wash and boil potatoes whole until just tender.
Once potatoes are cooked drain and cut into fingers thick rings.
Once meat is cooked remove from pot and cut up into small pieces.
In a pan cook off some bacon. If its does not have enough fat add some clarified butter.
Once bacon has cooked off for around 3-4 minutes add a layer of potatoes and onion.
Once potatoes have some colour add a ladle or 2 of stock, meat and bay leaves to the pan.
Once stock has reduced a little bit (about 3-4 minutes) taste for seasoning. Remove from pan and set aside in the oven to keep warm.
Strain soup/stock. Add as little or as much of the strained vegetables to the gröstl as desired.
ENJOY!