Beef brisket in pea stew

Ingredients for 4 servings:

• 350 g peas, dried
• 2 liters of water
• 750 g beef brisket
• low fat
• 1 small bunch of soup greens, cleaned and chopped
• Salt
• pepper
• 1 bay leaf
• some juniper berries
• ½ liter meat broth
• 2 large potatoes, peeled and diced
• 1 tbsp marjoram, shredded
• possibly Maggi

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 2 hours; Total time approx. 14 hours 10 minutes

The night before, soak the peas in a large pot with 2 liters of water for 12 hours. Season the beef brisket with salt and pepper, dice it, and brown it in the fat. Add the soup vegetables and sauté them. Deglaze with the meat broth. Add the bay leaf and juniper berries in a spice bag (tied in a tea bag) and simmer gently for about 1 hour or more, until the meat is nice and tender. Remove the spice bag. Meanwhile, cook the peas with marjoram for 1.5-2 hours until soft, adding the potato cubes towards the end. Add the soft meat cubes and the broth and cook for about 15 minutes until creamy. Season again to taste, adding Maggi seasoning if desired.