Gaisburger Marsch (Swabian beef broth stew with Spätzle)

Preparation

1. Rinse the shin and marrow bones in cold water, put them in a large pot and add 3 litres of water, salt, peppercorns, bay leaves and the unpeeled onion. Bring to the boil, reduce the heat and simmer gently for about 2 to 2.5 hours together with the trimmed pieces of carrot, celeriac and leek, until the meat almost falls off the bone.
2. While the broth simmers, beat the flour, eggs, mineral water, salt and a little nutmeg vigorously into a tough batter that forms strands from the spoon. Let it rest for a few minutes.
3. Press the batter in portions through a Spätzle press or scrape it from a board into plenty of boiling salted water, and lift out the Spätzle as soon as they float. Keep warm.
4. Cook the potato cubes in salted water for about 20 minutes and drain. Sweat the two chopped onions in butter until light brown.
5. Lift the meat out of the pot, let it cool briefly, remove it from the bone and cut into bite-sized pieces. Pour the broth through a sieve; the bones and soup vegetables are no longer needed.
6. Briefly heat the broth, meat, potatoes and Spätzle together and season with salt, pepper and a little nutmeg. Ladle into deep plates and serve sprinkled with the fried onions and parsley.

Drink with it

• Red wine · excellent match

  Trollinger or Trollinger with Lemberger from Württemberg

  The Swabian Viertele with the Swabian stew: light fruit, barely any tannin and fresh acidity suit beef and fried onions without overpowering the broth.

  Which wine pairs with food? A simple approach to choosing ↗

• Pale lager · good match

  Swabian Export or Helles, well chilled

  Soft malt sweetness and mild bitterness carry the broth and Spätzle without drowning out the boiled beef.

  Pils or Helles: What's the Difference? ↗

• White wine · good match

  Dry Riesling or Silvaner

  Fresh acidity cuts through the buttery onions and Spätzle and lifts the savouriness of the broth.