Pichelsteiner stew

Name: Pichelsteiner stew
Cook time: 3 h
Total time: 3 h
Yield: 4
Ingredients: 1 kg transverse rib (beef); 3 Carrots; 1 Parsley root; 1 small celery root; 1 Vegetable Onion; 1 Garlic clove; 1 Bay leaf; 3 black peppercorns; 600 g Potatoes; 600 g Savoy cabbage; 1 Stalk leek (leek); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Marjoram

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 4

1 kg transverse rib (beef)
3 Carrots
1 Parsley root
1 small celery root
1 Vegetable Onion
1 Garlic clove
1 Bay leaf
3 black peppercorns
600 g Potatoes
600 g Savoy cabbage
1 Stalk leek (leek)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Marjoram

Directions

1
Wash the transverse rib and divide into three parts. Put meat in a pot and cover lightly with cold water. Bring water to the boil. Simmer at low heat for about 1 hour and remove the foam that forms occasionally.
2
Peel, wash and roughly dice the carrots, parsley root and celery. Halve the onion, roast the cut surfaces in a pan until dark brown. Peel garlic. Add 1/3 of the vegetables, onion, bay leaf, peppercorns and garlic to the stock.
3
Cook for about another hour. Peel and wash the potatoes. Clean the savoy cabbage, cut into strips and wash. Clean the leek, cut into slices and wash. Take out meat, pour broth through a sieve into a pot.
4
Remove meat from the bone and dice. Cook with the uncooked vegetables in the broth for about 30 minutes. Season with salt and pepper.