If it appears too wet, add a handful of breadcrumbs. If the mixture seems too dry you may need to add another egg or two. Add the parsley and nutmeg and season well with salt and pepper. Add 4 eggs, one at a time, mixing well with a wooden spoon. Sauté the onion and speck in a little duck fat or lard until the onion is glossy and the speck is cooked and add to the bread. Heat the milk and pour it over the bread. Add more water if necessary to keep the beef covered while it cooks. Bring almost to the boil then reduce the heat, cover and braise the beef over low heat for 1½–2 hours or until the meat is tender. Pour over the marinade liquid and add the gingerbread if using. Add the vegetables from the marinade and sauté with the beef. Heat some olive oil and a knob of butter in a heavy-based ovenproof pot and quickly seal the meat, browning well all over.

Rub the beef generously with salt and pepper. Take the beef out of the marinade and pat dry with paper towel. Marinate in a cool place (or in the refrigerator) for a minimum of 2 days, turning the beef frequently. Place the beef, vegetables and parsley in a deep bowl and pour over the red-wine marinade. Add the spices and bay leaves and allow to cool. ½ bunch flat-leaf parsley, finely choppedīring the red wine, vinegar and water to the boil.1 large good-quality, day-old vienna loaf, crusts discarded and cut into chunky cubes.60 g gingerbread from last Christmas, crumbled (optional).a few star anise or whole allspice berries.

Recipe for sauerbraten