Winter vegetable pot

Name: Winter vegetable pot
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1 slice of beef leg (approx. 1 kg); 1 collar Parsley; 2 Onions; 1-2 TABLESPOONS Oil; 3 Bay leaves; 5–7 Juniper berries; 8–10 black peppercorns; 7-10 Tbsp Salt; 750 g Brussels sprouts; 1 (approx. 1.2 kg) rutabaga; 500 g Carrots; 800 g Potatoes; 6 (à 100 g) Mettenden; 7-10 Tbsp Pepper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1 slice of beef leg (approx. 1 kg)
1 collar Parsley
2 Onions
1-2 TABLESPOONS Oil
3 Bay leaves
5–7 Juniper berries
8–10 black peppercorns
7-10 Tbsp Salt
750 g Brussels sprouts
1 (approx. 1.2 kg) rutabaga
500 g Carrots
800 g Potatoes
6 (à 100 g) Mettenden
7-10 Tbsp Pepper

Directions

1
Wash the meat. Wash parsley. Peel and chop onions. Heat oil in a pot, fry onions while turning. Add meat, bay leaves, juniper berries, peppercorns, half of the parsley and 2 1/2 tsp salt. Deglaze with 2 litres of water, bring to the boil, cover and simmer for about 1 3/4 hours
2
In the meantime, clean the Brussels sprouts, carve the stem ends crosswise, wash and drain. Peel, wash and chop the turnip. Peel, wash and slice the carrots. Peel, wash and dice potatoes
3
About 25 minutes before the end of the cooking time add rutabaga, Brussels sprouts, carrots, potatoes and mead, bring to the boil again and finish cooking
4
Finely chop the remaining parsley. Carefully lift the meat out of the stock and let it drain. Remove meat from the bone, cut into cubes and add to the stock again, heat briefly. Season to taste with salt and pepper. Arrange in deep plates sprinkled with parsley. Mustard tastes good with it