For cooking liquid, use water or a homemade beef stock. If you have to buy stock, a store-bought chicken stock is preferable. Even though it doesn’t sound appetizing, you should know that some Viennese taverns swear by the stale beer they gather at their beer tap! Add just enough liquid to barely cover the meat and simmer covered on very low for about 2 hours or until fork tender but not falling apart.

For cooking liquid, use water or a homemade beef stock. If you have to buy stock, a store-bought chicken stock is preferable. Even though it doesn't sound appetizing, you should know that some Viennese taverns swear by the stale beer they gather at their beer tap! Add just enough liquid to barely cover the meat and simmer covered on very low for about 2 hours or until fork tender but not falling apart.

For cooking liquid, use water or a homemade beef stock. If you have to buy stock, a store-bought chicken stock is preferable. Even though it doesn’t sound appetizing, you should know that some Viennese taverns swear by the stale beer they gather at their beer tap! Add just enough liquid to barely cover the meat and simmer covered on very low for about 2 hours or until fork tender but not falling apart.

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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