Half-cook the stilt or ribs in the beef broth. Put the sauerkraut on top and cover with Mosel wine. Add onion and bay leaf spice and season with salt and pepper. Continue to simmer for 1 hour.
In the meantime, remove the peel from the potatoes, cook them in salted water and press them through a potato ricer. Stir the mashed potatoes with hot milk until smooth.
Remove the meat from the pot and cut into portions. Mix the sauerkraut with the mashed potatoes and serve together with the meat.
Sauté bacon and onion cubes until translucent and pour over the dish form. “Tiertisch” is often served with home-made blood and liver sausages. However, it tastes just as good without meat. Connoisseurs claim that “Tiertisch” tastes even better warmed up!
Our tip: Use a deliciously spicy bacon for a delicious touch!
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