Saffron buns with almond filling mass

800g chuck 3 red onions 2 tablespoons butter About 2 liters ship tracker of water 5 fresh bay leaves cup dried porcini mushrooms mixed into coarse powder 1 tablespoon whole allspice 1 teaspoon dried thyme 1 tablespoon black pepper 1 tablespoon ship tracker salt 2-3 parsnips 3-4 carrots 1 small celeriac 5 cup cream 2 tablespoons chopped flat-leaf parsley 150g fresh mushrooms, preferably porcini Do this
1. Cut the meat into about 6 cm pieces. 2nd Peel and cut the onions into large chunks. 3rd Salt and pepper ship tracker the meat, sear it well in butter in a cast iron pan. 4th Add water to cover the meat and onions with margin. Add the mixed mushrooms and all the spices. 5th Let the meat simmer on low heat for about 5 hours. Picking up the pieces of meat, strain the meat broth and save it. 6. While the meat is cooking, grooming and cut all the root vegetables in long pieces. (Add rotfruktsspillet in the pot.) 7. Boil the vegetables in cream with salt until tender, about 10 minutes. Lift up the vegetables and combine the cream with meat broth. Whip up a HAZY consistency. ship tracker 8. Fry the mushrooms in butter, season with salt and pepper. 9. Heat the meat in the sauce before serving, top with the vegetables and chopped parsley. Sprinkle the mushrooms and serve.
Saffron buns with almond filling mass