Styrian Häfenbrein | Savory Millet Casserole with Minced Meat

Preheat the oven to 180 °C top/bottom heat. Grease a baking dish with a little clarified butter.

Rinse the millet in a sieve with hot water to remove any bitterness. Bring to a boil in a pot with the beef broth, cover, and let simmer gently over low heat for about 15 minutes until the liquid is almost completely absorbed. Then remove from the heat and allow the steam to escape.

Peel and finely chop the onion and garlic. Rinse the fresh marjoram and parsley, shake dry, and finely chop.