Chinese cabbage stew with beef

Ingredients for 8 servings:

• 500 g beef (soup meat)
• 2 marrow bones or beef hock bones
• 14 m.-sized potatoes
• 2 heads of Chinese cabbage (medium to large)
• 4 Bockwurst (or alternatively meat sausage from the ring)
• salt and pepper
• possibly Maggi
• some broth cubes or better yet, lovage

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the beef with the bones in about 2 liters of water until tender. The beef and bones should be well covered. A little liquid will evaporate. I like to season this with lovage or Maggi herb. Unfortunately, I didn’t have any left in the fridge, so I had to use 2-3 stock cubes instead. I know this isn’t well received in the community, but otherwise you don’t get any flavor out of Chinese cabbage, which is much milder than savoy cabbage. Everyone can do it their own way. In the meantime, peel the potatoes and chop them into large pieces, cover with water, and set aside. Trim and wash the Chinese cabbage, and cut into not-too-fine strips. Remove the meat and bones after cooking, and cut the meat into bite-sized pieces. Now add the potatoes to the meat broth and simmer for about 10-15 minutes. The amount of water depends on how large or small you cut the potatoes. Then add the entire Chinese cabbage on top and let it continue cooking. The Chinese cabbage will collapse after a very short time. Now mash the stew a few times with a masher to make it nice and creamy. It should remain a stew, though, and be edible with a spoon. If it becomes too thick, add a little more water. Now add the finely chopped meat and the sliced ​​sausage. Season with salt and pepper, and if desired, add Maggie’s seasoning (bottle).