Ingredients
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500 g Beefor pork if preferred
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750 ml Vegetable Stock
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300 g onions
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3 tbsp Oil
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Salt & pepper
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1 tsp caraway seeds
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2 cloves
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500 g cucumber
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120 g brown bread or pumpernickel
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1 kg potatoes
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1 bunch fresh parsley
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2 tbsp mustard
Directions
Saxon mustard meat is a real classic from eastern Germany and is mainly served on special occasions since Germans are used to a time when pork and beef were expensive, and reserved with fancy evenings or special guests. This dish uses onions and carraway to flavour the meat, slow simmered in a rich broth… and then they add a special ingredient… cucumber!!! Cucumbers were popular in Germany after the war as they were cheap to grow, and families could preserve them into pickles to enjoy throughout the winter. This dish is still made today, still with cucumbers… and it is often served with crusty bread and spicy mustard.
Preparation:
- Peel the onions, halve them, and cut them into strips. Cut meat into large cubes. Heat the oil in a roasting pan and fry the meat. Add the onions, fry briefly, and season with salt and pepper.
- Cover the meat with vegetable broth or just water. Add the caraway seeds and cloves, bring to a boil, and stew for about 1 1/2 hours.
- Peel the cucumbers cut them in half lengthwise and remove the seeds. Cut the cucumbers into cubes.
- Chop the pumpernickel finely. Add the cucumbers and pumpernickel to the cooked meat and braise for another 5-10 minutes.
- Stir the mustard into the meat sauce and season with salt and pepper.
- Cook the potatoes in boiling salted water for about 20 minutes.
- Serve the mustard meat with the boiled potatoes and a sprinkle of parsley.
