Bean stew with cured beef breast
DIFFICULTY
easy
easy
RATING
COOK TIME
105 mins
105 mins
TOTAL TIME
105 mins
105 mins
Ingredients
Servings:
4
- 375 g dried white beans
- 800 g cured brisket of beef (order from the butcher)
- 2 Onions
- 2 Bay leaves
- 6 Peppercorns
- 4 Juniper berries
- 1 (approx. 500 g) cabbage
- 1 can(s) (425 ml) peeled tomatoes
- 1 TEASPOON dried thyme or 1 sprig of fresh thyme
- 7-10 Tbsp Pepper
Directions
- 1
Soak the beans overnight covered with cold water. Boil meat in 1 1/2 litres of cold water. Peel onions and add them to the meat with bay leaf, peppercorns and juniper berries. Cook for 1 1/2 hours over medium heat. Add the beans 45 minutes before the end of the cooking time. Clean, wash and quarter the cabbage, cut out the stalk.
- 2
Cut cabbage into pieces. Chop tomatoes in a tin and add them to the soup with cabbage and thyme. Cook for 10 minutes. Take out meat and cut into small cubes, put back into the soup. Season to taste with salt and pepper
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