Muskraut with beef

Ingredients for 4 servings:

• 400 g beef soup meat, with bone
• 1 large onion(s)
• 2 tomatoes, fully ripe
• 3 bay leaves
• salt and pepper
• 1 chili pepper(s), dried, not too hot
• 2 liters Mulukheia (mushroom), fresh leaves, washed, loosely filled
• ½ garlic bulb(s)
• 1 large lemon(s), untreated
• 1 tsp cumin
• 1 dash of olive oil
• 1 dash of neutral oil for frying

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours

Molouchiya

Place a 4-liter pressure cooker over high heat with a splash of neutral oil. Roughly chop the butcher’s meat, then wash and pat dry, and sear it on all sides. Then sauté the diced onion and the peeled, roughly chopped tomatoes. Season with freshly ground pepper, salt, and cumin. Deglaze with water and add more water until the meat is well covered. Add the bay leaves and chili pepper. Close the pressure cooker and let it cook under pressure for 25-35 minutes. Meanwhile, finely chop the washed muscatel leaves. Remove and peel the garlic cloves, grate some lemon zest, and squeeze the lemon. Turn off the heat and let the pot release the pressure naturally. Remove the meat and keep warm. Remove the bay leaves and chili pepper. Add the finely chopped muskraut to the pot and fill with water until it reaches a soupy, not too watery consistency. Muskraut leaves will not wilt like spinach. Season with cumin, salt, and pepper. Add the lemon zest and juice, and press in the garlic cloves. Bring to a boil and simmer for 15 minutes. Then add a generous splash of olive oil to the finished soup. Season with salt, pepper, cumin, and lemon juice. To serve, ladle into soup bowls and place a piece of meat in the center of each. Serve with rice and/or bread.