Authentic Gaisburger Marsch
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 50 mins
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Servings
6
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Course
Main Course
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Cuisine
German
Authentic Gaisburger Marsch
Description
Authentic Gaisburger Marsch centers on a slow-simmered beef broth enriched with marrow bones or a good quality beef broth. It incorporates aromatic vegetables such as leek, celeriac, carrot, and onion, plus fresh herbs and spices like parsley, bay leaves, peppercorns, thyme, and marjoram. The beef, either diced stewing meat or short ribs, is cooked tender in this flavorful broth along with diced waxy potatoes, which absorb the savory stock. Spätzle, a soft egg noodle, accompanies the stew.
The caramelized onions provide a sweet, rich topping that contrasts with the savory stew base. Cooking the onions low and slow with butter, a pinch of salt, and sugar develops their color and flavor. Together, the components create a layered taste profile of tender beef, creamy potatoes, hearty noodles, and the sweet bite of onions.
Gaisburger Marsch is typically served warm, with the spätzle added just before serving to soak up the broth. The fresh parsley adds a bright herbal note as garnish. This dish works well as a main course for lunch or dinner, especially in colder seasons when a soothing stew is appreciated.
The recipe provides options on incorporating the beef—either added later as diced stew meat or slow-cooked from the start on the bone for richer flavor. Roasting the marrow bones beforehand intensifies the broth's depth. Attention to simmering times and skimming foam ensures a clear, clean broth. Adjustments for broth or bones allow flexibility based on ingredient availability.
Ingredients
- 2-3 beef marrow bones (optional, see instructions below for using beef broth instead)
- 10 cups water if omitting the bones use 8-9 cups quality beef broth instead. You're using less broth than water because about 2 cups of the water will evaporate from the long simmer time, or beef broth
- 1 leek roughly chopped and thoroughly washed and drained (leek collects a lot of dirt inside of its leaves, large
- 1/2 celeriac roughly chopped (outer skin peeled/discarded, small
- 2 carrot roughly chopped, large
- 1 yellow onion roughly chopped, large
- 1/2 bunch parsley clean and leave the sprigs whole, fresh
- 3 cloves garlic , cut in half
- 1 teaspoon black peppercorns whole
- 3 bay leaf
- 1/2 teaspoon thyme dried
- 1/2 teaspoon marjoram dried
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper freshly ground
- 1 1/4 pounds beef diced (OR 1 3/4 pounds beef short ribs or beef shank. See NOTE below for instructions, stewing
- 2 pounds potatoes e.g., Yukon Gold), diced, firm, waxy
- 4 cups spätzle homemade
- spätzle cooked according to package instructions, or 4 cups cooked store-bought
- 3 tablespoons parsley chopped plus extra for garnish
- For the caramelized onions:
- 3 tablespoons butter unsalted
- 2 yellow onion halved and cut into thin strips, large
- salt a pinch of
- sugar a pinch of
Instructions
- Roast the Bones (if you are omitting the bones skip to the next step): Preheat the oven to 450 degrees F. Lay the beef marrow bones on a lined baking sheet. Roast the bones for 25-30 minutes or until they're nicely browned.
- Make the Broth: Place the roasted bones in 10 cups of water in a heavy stock pot (if omitting the bones use 10 cups of beef broth). Add the vegetables and parsley along with the bay leaves, peppercorns, garlic, and dried herbs. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours. Skim off any brown foam that forms. (If you're not using the bones and are using beef broth instead, reduce the heat to medium instead of low and simmer for 40 minutes).
- Caramelize the Onions: While the broth is simmering, melt the butter in a pan over medium high heat and cook the onions until soft and translucent. Add a small pinch of salt and a small pinch of sugar and continue to cook the onions, stirring every few minutes, for at least another 30 minutes until nicely browned. As the onions turn more brown and begin sticking to the pan, reduce the heat to medium. Add a little more butter if needed. Set aside until ready to use. Note: You can make these in advance and keep them covered in a bowl in the refrigerator for up to a week.
- Once the broth is done, pour it into a large bowl through a fine mesh strainer. Clean out the pot and return the strained broth to the pot. Add the beef, potatoes, salt and pepper to the broth, bring to a boil, reduce the heat to medium, cover and simmer for about 30 minutes or until the beef is tender.Add the Spaetzle and parsley and heat through. Add salt and pepper to taste. Ladle the Gaisburger Marsch into bowls and top with some of the caramelized onions. Garnish with some chopped parsley. This soup makes great leftovers and tastes even better the next day.
Notes
- Beef can be added either diced with the potatoes or cooked on the bone from the start, then removed, diced, and returned to the stew.
- Roasting the marrow bones before simmering them enhances the broth flavor but can be skipped if using quality beef broth.
- Skim any foam during simmering to keep the broth clear and clean in taste.
- Use firm, waxy potatoes like Yukon Gold to avoid disintegration during cooking.
- Caramelize onions slowly in butter with a pinch of salt and sugar for at least 30 minutes to develop sweetness.
User Reviews
Overall Rating
5
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