Swede soup with beef leg slice

Ingredients for 6 servings:

• 2 small beef shank slices
• 1 large onion(s), roughly chopped
• 1 tbsp tomato paste
• 1 tbsp, levelled peppercorns, coarsely crushed
• 1 tsp, leveled allspice berries, coarsely crushed
• 2 bay leaves, dried, shredded
• 1 tbsp, levelled smoked salt, natural
• 1 liter of water
• 400 g swede(s), diced
• 250 g carrot(s), diced
• 100 g celeriac, finely diced
• 250 g potatoes, diced
• ½ bunch parsley, curly or flat-leaf, finely chopped
• 1 handful of fresh, chopped celery leaves
• n. B. Salt
• Fat for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 45 minutes

for the cold season

Wash the leg pieces, pat dry with kitchen paper, and sear on all sides in a greased roasting pan. Peel the onion and fry it coarsely chopped. As soon as it starts to brown slightly, add the tomato paste and let it caramelize. Now add the crushed and shredded spices and deglaze everything with the water. Finally, stir in the smoked salt. Cooking time: about 2.5 hours. The meat should fall off the bone easily. Remove any sand from the vegetables and potatoes, if necessary, then wash and trim them thoroughly and cut them into equal-sized cubes. Tip: Add the clean scraps to the meat. This gives the broth a wonderfully spicy flavor. As soon as the meat is cooked, remove it from the roasting pan, cut it into cubes, and set it aside, covered. Discard the leftover vegetables. In the re-greased roasting pan, lightly sear the entire mixture over medium heat until it starts to brown. Then deglaze with the resulting broth and simmer gently for about 20 minutes. Finally, stir in the chopped leaves and shredded meat. The soup is now ready to serve.