Winter stew with mettenden

Name: Winter stew with mettenden
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 7-10 Tbsp - 2 onions; 7-10 Tbsp - 1-2 tablespoons of oil; 7-10 Tbsp - 2 slices of beef leg (approx. 1 kg); 7-10 Tbsp - 1 bunch of parsley; 7-10 Tbsp - 3 bay leaves; 7-10 Tbsp - 5-7 Juniper berries; 7-10 Tbsp - 1 tsp black peppercorns; 7-10 Tbsp - Salt; 7-10 Tbsp - 500 g Brussels sprouts; 7-10 Tbsp - 1 rutabaga (approx. 1,2 kg); 7-10 Tbsp - 500 g carrots; 7-10 Tbsp - 1 kg potatoes; 7-10 Tbsp - 6 mettends (each approx. 100 g); 7-10 Tbsp - Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

7-10 Tbsp - 2 onions
7-10 Tbsp - 1-2 tablespoons of oil
7-10 Tbsp - 2 slices of beef leg (approx. 1 kg)
7-10 Tbsp - 1 bunch of parsley
7-10 Tbsp - 3 bay leaves
7-10 Tbsp - 5-7 Juniper berries
7-10 Tbsp - 1 tsp black peppercorns
7-10 Tbsp - Salt
7-10 Tbsp - 500 g Brussels sprouts
7-10 Tbsp - 1 rutabaga (approx. 1,2 kg)
7-10 Tbsp - 500 g carrots
7-10 Tbsp - 1 kg potatoes
7-10 Tbsp - 6 mettends (each approx. 100 g)
7-10 Tbsp - Pepper

Directions

1
Heat the oil and sauté the onions. 2 1⁄2 Pour on 2 l water and bring to the boil. Meanwhile wash meat and parsley. Pluck the parsley leaves and put them aside. Put stems, meat, spices and 2 1⁄2 teaspoons of salt into the pot.
2
Simmer open for about 2 hours.
3
Clean the Brussels sprouts, carve them crosswise, wash them. Peel, wash and chop turnip, carrots and potatoes. After about 1 1⁄2 hours remove parsley stalks. Add vegetables, potatoes and sausage and finish cooking.
4
Chop parsley leaves. Remove the meat, remove from the bone and dice. Add again, possibly heat up again. Season to taste with salt and pepper. Sprinkle stew with parsley. Serve with mustard.
5
Drink tip: Beer, e.g. a light, tangy lager.