Jijig-Galnash

Ingredients

• Fatty Beef 5 lbs
• Water 5 qt
• Parsnip 1 piece
• Mild Chili Spice 1 piece
• Allspice berries to taste
• Clove 2 pieces
• Salt to taste
• Wheat Flour 0 lbs
• Chicken Egg 2 pieces
• White Pepper (whole) to taste
• Potato 5 oz
• Parsley to taste
• Garlic 0 oz

Step-by-Step Guide

Step 1

Char the parsnip root over a flame or roast it in a dry skillet for a rich aroma. Gather what is known as a bouquet garni from the parsnip, allspice, cloves, and hot pepper. Add this to the beef, pour in water, and simmer to make the broth. The broth should reduce by half.

Step 2

For the dumplings, mix flour, eggs, salt, white pepper, and 100–200 ml of water until you have a smooth dough. Shape the dumplings and boil them in half of the broth until cooked through. The thinner the dumpling, the better.

Step 3

For the beurre blanc sauce, boil the potatoes and make a puree. Then mix the potato with 100 ml of broth, chopped parsley, and garlic. Serve everything separately – the broth, dumplings, and sauce.