You start with a good beef broth that simmers all morning. This is the broth that you later cook the krub in. Then my mom use to take some of the broth and mix flour etc into and then knead it over and over. She always said that you knew it was done when you are patting it and it would sound like a 'baby's bottom'. Go figure. lol I can just see that on the recipe card for future generations.
Anyways, I remember the part I always helped with: take a hunk of the dough and cut it (about the size of a large potato) and then you form it to look like a potato and cut part way through it, salt and pepper and stick chunks of suet in it. She said it had to be a certain type of suet. Anyways, you then close it up and salt and pepper some more and she would take it and lower it into the broth.
The first night you would get this hot krub on your plate that we would cut a little 'window' in so we could get to the suet and then with each bite you could get some of the suet on it. Or like many would do to avoid the fat they could then just take the fat out.
The next week each lunch I would take one and slice it and fry in butter until crispy.
Sounds a little like your german style. I'd love to try yours sometime. If you ever find a recipe online, or the correct spelling let me know.
