Barley stew with Kasseler

Name: Barley stew with Kasseler
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 slice of beef leg (approx. 400 g); 500 g Kasselernacken (in the piece; with bone); 1 Onion; 2 Bay leaves; 4 Cloves; 7-10 Tbsp salt, pepper; 1 TEASPOON black peppercorns; 250 g Pearl barley; 1 collar Soup Greens; 500 g Savoy cabbage; 1 collar Chives

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 slice of beef leg (approx. 400 g)
500 g Kasselernacken (in the piece; with bone)
1 Onion
2 Bay leaves
4 Cloves
7-10 Tbsp salt, pepper
1 TEASPOON black peppercorns
250 g Pearl barley
1 collar Soup Greens
500 g Savoy cabbage
1 collar Chives

Directions

1
Wash the leg disc and cured pork. Put both in a large pot. Peel the onion and lard it with laurel and cloves. Add 2 1⁄2 l cold water, the larded onion, 1 1⁄2 tsp salt and peppercorns.
2
Bring to the boil and simmer for about 2 hours at low heat. In between, skim off the resulting foam with a skimmer.
3
Wash the barley and let it drip off. Clean or peel the soup greens, wash and cut into slices or small pieces. Add the barley and vegetables 20 minutes before the end of cooking.
4
Clean and wash the savoy cabbage and cut it into wide strips from the stalk. Remove the meat and onion. Add the savoy cabbage to the soup and continue cooking for 15 minutes. Remove beef and smoked pork from the bone.
5
Cut the meat into small cubes and reheat in the soup. Season soup with salt and pepper. Wash chives, shake dry, cut into small rolls. Sprinkle on the soup.