Schäufele with Brägele

Make and peel the potatoes. Clean the carrot, celery and leek and cut into small cubes. Cut the onions into cubes as well.

Season the pieces of meat with pepper and brown them in a casserole with a little bit of hot clarified butter. Add the diced vegetables and onions and fry. Dice the tomatoes and add them as well. Roast them until they almost burn and the red color turns brown. Now extinguish with a little bit of water, so that the bottom of the pot is covered with half a centimeter of liquid.

Sauté the meat on low heat with the lid on for about 1.5 to 2 hours, repeatedly extinguishing with a little water and removing the drippings.

Cut the cooled potatoes and shallots into fine slices. In a coated or possibly an iron pan, sauté the potatoes and shallots in clarified butter until golden brown and season with a little salt.

Finally, remove the pieces of meat from the pan, season the sauce and perhaps thicken it with a little flour butter.

Serve the Schäufele with a little bit of sauce and with the Brägele (fried potatoes) and bring to the table.

Tip: Instead of clarified butter, you can also use butter in most cases.

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