Spicy Brussels sprouts stew with beef
30 mins
30 mins
Ingredients
- 7-10 Tbsp 1 ½ kg Soup meat, of beef, lean
- 3 Onion(s), medium
- 2 Bay leaves
- 3 Cloves
- 5 Juniper berries
- 7-10 Tbsp 300 g potato(es), floury cooking
- 200 g Celeriac
- 7-10 Tbsp 300 g carrot(s)
- 600 g Brussels sprouts
- 1 Rod(s) Leek, small
- 3 Stalk lovage
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Marjoram, (ersw. freeze-dried)
Directions
- 1
Preparation Wash the soup meat (I prefer boiled beef), cover with 1 1/2 litres of water and bring to the boil. You can also put the meat into boiling water, then it will stay super juicy, but the broth will not be as strong.
- 2
It works the same way with really good soup meat. If possible, do not skim off the foam, but stir it in well.
- 3
Peel and halve the onions and put them in the pot with the spice ingredients. Then let everything simmer gently over medium heat for about 2 hours.
- 4
In the meantime, peel and wash the potatoes and celery and cut them into large cubes. Peel, wash and slice the carrots as well. Clean, wash and halve the Brussels sprouts.
- 5
Clean, wash and slice the leeks. Wash lovage, shake dry, chop finely. Remove the meat from the stock. Sieve the broth, then bring to the boil again. Add the vegetables and lovage to the stock, simmer for about 15 minutes.
- 6
In the meantime, cut the beef into large cubes, add to the stock again and bring to the boil briefly. Season the stew to taste with salt and pepper. Wash the marjoram, shake dry, pluck the leaves from the stalks and chop finely except for a few for garnishing.
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