Nordic pepper pot with several kinds of meat

Name: Nordic pepper pot with several kinds of meat
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 300 g lean leg of beef (in the piece); 300 g Pork neck (in the piece); 300 g Lean lamb (from the leg); 2 Leek sticks (leek); 250 g Carrots; 3/4 l Vegetable broth (instant); 3 Garlic cloves; 15 black peppercorns; 15 Allspice seeds; 4-5 Bay leaves; 7-10 Tbsp Salt; 750 g Potatoes; 7-10 Tbsp ground black pepper; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

300 g lean leg of beef (in the piece)
300 g Pork neck (in the piece)
300 g Lean lamb (from the leg)
2 Leek sticks (leek)
250 g Carrots
3/4 l Vegetable broth (instant)
3 Garlic cloves
15 black peppercorns
15 Allspice seeds
4-5 Bay leaves
7-10 Tbsp Salt
750 g Potatoes
7-10 Tbsp ground black pepper
7-10 Tbsp Grease

Directions

1
Wash the meat, dab dry and cut into cubes of about 3 cm. Clean, wash and cut the leek into rings. Clean, wash and slice carrots. Grease an ovenproof dish. Put half of the meat into the form and spread the vegetables on top. Bring the stock to the boil.
2
Peel garlic and press it through a garlic press. Coarsely crush the peppercorns. Spread crushed pepper, allspice, toreador leaves, garlic and salt on the vegetables, pour the stock over them and braise in a preheated oven (electric cooker: 200°C/ gas: level 3) for about 2 1/2 hours, covered. In the meantime, wash, peel and slice the potatoes. After 1 1/2 hours of cooking time, layer the potatoes in flakes on the meat, season with salt and pepper and finish stewing without the lid. Serve the pepper pot garnished with parsley
3
Pot: Kitchen professional