Prep time: 45mins + refrigeration
Cook time: 2 hours, 30 mins
Serves four.
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Ingredients
Chopped flat leaf parsley, to garnish
Broth
2 osso bucco
2 carrots, chopped
2 celery sticks, chopped
2 brown onions, chopped
4 garlic cloves, chopped
1 bunch flat leaf parsley
4 fresh bay leaves
½ tsp black peppercorns
2 litres water
Leberknoedel
4 slices day old white bread
250ml warm milk
1 tbs olive oil
1 large brown onion, chopped
½ bunch flat leaf parsley leaves, finely
chopped
500g beef liver, coarsely chopped
1 egg
1 tbs dried majoram
2 tsp salt
1 tsp ground black pepper
Method
1. To make broth, place all ingredients in a large stock pot and. Bring to a boil. Simmer, stirring occasionally, for about 2 hours or until reduced to 1 litre. Strain through a fine sieve into a large saucepan. Season.
2. To make Leberknoedel, cut bread into cubes and place in a large bowl. Pour over the milk and toss to ensure bread is evenly covered. Set aside for 30 minutes to soak.
3. Heat oil in a medium saucepan over medium heat. Cook onion until soft and translucent. Stir in parsley. Transfer to a processer with soaked bread mixture and remaining ingredients. Pulse to form a coarse puree. Transfer to a bowl and refrigerate for 30 minutes.
4. Roll tablespoons of liver mixture into balls and place on a tray lined with baking paper.
5. Bring broth to a simmer. Add Leberknoedel and poach for about 20 minutes or until cooked through.
6. Divide broth and Leberknoedel among serving dishes. Garnish with parsley.
