Potato stew with beef breast
easy
150 mins
150 mins
Ingredients
- 800 g released cured brisket of beef (order in advance from the butcher)
- 1 Onion
- 1 potty Marjoram
- 1 Bay leaf
- 1 TEASPOON black peppercorns
- 2 Cloves
- 500 g new potatoes
- 500 g Carrots
- 250 g Kohlrabi
- 250 g Sweet peas
- 7-10 Tbsp black pepper
- 7-10 Tbsp Worcester sauce
Directions
- 1
Wash the brisket. Peel and halve the onion. Wash marjoram and pluck off half of the leaves. Put beef breast, onion, marjoram leaves, bay leaf, peppercorns and cloves in 1 1/2 litre of cold water. Bring to the boil, cover and cook over medium heat for about 11/2 -2 hours. In the meantime, scrub potatoes with the rough side of a kitchen sponge or vegetable brush under cold running water. Halve potatoes and cut into bite-sized pieces. Wash, peel or scrub the carrots with a vegetable brush and cut them diagonally into thick slices. Clean, peel and halve the kohlrabi and cut into thin slices. Clean and wash the mangetouts. Remove beef brisket from the stock and pour the stock through a sieve. Add potato pieces and carrot slices to the stock and cook for about 20 minutes. After 10 minutes cooking time add kohlrabi and sugar peas. Cut the meat into slices and add to the stew. Pluck off remaining marjoram leaves and add. Season to taste with pepper and Worcester sauce. Serve with a fine-tangy Pils
- 2
Scarf: Meyer Mayor
- 3
Pot: Kitchen professional
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