Black salsify and potato stew with almond vinaigrette

Ingredients for 6 servings:

• 100 g onion(s)
• 1 bunch of soup vegetables
• 800 g beef leg slice(s)
• 100 g bacon, streaky, in one piece
• 2 bay leaves
• 6 black peppercorns, crushed
• 5 allspice berries, crushed
• salt and pepper
• 300 g leek
• 700 g salsify
• some lemon juice or vinegar for the salsify
• 500 g potatoes
• 100 g Lentils, red (Lentils or Puy Lentils)
• 150 ml white wine
• 1 pinch(s) of sugar
• 4 sprigs of thyme
• Nutmeg, freshly grated
• 5 sprigs parsley, flat
• 10 g almond(s)
• 6 tbsp olive oil
• 2 tbsp apple cider vinegar or white balsamic vinegar
• 1 lime(s), zest
• Salt and pepper, from the mill
• Sugar

Instructions

Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours 40 minutes

For the stock, halve the onions with the skin on and roast the cut sides in a non-stick pan without fat until lightly browned. Trim, wash, peel, and roughly chop the vegetables. Bring a large pot with 3 liters of water to a boil. Add the leg of shin, bacon, onions, vegetables, bay leaves, peppercorns, and allspice. Simmer uncovered over low heat for 2 hours, skimming off any excess liquid. Shortly before the end of the cooking time, season lightly with salt. Pour 1.5 liters of stock through a sieve into a second pot. Meanwhile, dice the bacon and meat. Trim the leeks, cut into rings, rinse well in a sieve, and drain. Mix lemon juice or vinegar with water. Wash the salsify thoroughly under cold running water, peel them wearing rubber gloves, and cut into 2-3 cm pieces. Immediately place them in the vinegar water to prevent them from browning. Peel and cut the potatoes into pieces. Place these in water. Cook lentils in boiling water for 8-10 minutes, depending on the variety, until al dente. Pour lentils into a sieve, rinse, and drain well. For the vinaigrette, finely chop the parsley. Toast flaked almonds in a pan without oil until golden brown. Mix together oil, vinegar, salt, sugar, and lime zest. Add almonds and parsley and let simmer for 10 minutes. Bring stock with white wine, a pinch of sugar, and thyme to a boil. Add potatoes and cook over medium heat for 6 minutes. Add salsify and continue cooking for 10 minutes. Finally, add bacon, meat, lentils, and leek and let simmer for 2 minutes. Transfer the stew to a large bowl and season with nutmeg. Serve immediately, drizzled with almond vinaigrette. Serve the remaining vinaigrette separately.