Cut the beef into cubes and put on with enough cold tap water. Boil and skim thoroughly.
Dice the onions and add them to the meat with the spices (without nutmeg) and about half the amount of lemon juice. If you have untreated lemons, you should simmer a slice during the last hour.
Cook everything on the stove for about 2 to 3 hours, then season with salt and the remaining juice of one lemon and a little bit of nutmeg.
Serve with: (floury) beer and boiled potatoes.
The broth can be bound with a flour enema (original recipe by H.
Davidis), to us it tastes clear but a little bit polished.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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