GDR-style turnip stew

Ingredients for 4 servings:

• 600 g pig’s tail
• 1 kg swede(s)
• 500 g potatoes
• 1 garlic clove(s)
• 1 bay leaf
• 1 ½ liters of meat broth, or more
• 1 tsp marjoram, dried
• 1 pinch(s) of sugar
• salt and pepper
• 1 tbsp goose fat
• 1 tbsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 5 minutes

a warming, simple winter dish

Add the pig’s tails to the warm meat broth. Press down 1 garlic clove and add it to the meat along with the bay leaf. Simmer over low heat for 1.5 hours. The meat should be covered in broth. Peel the turnip and potatoes and cut into equal-sized cubes. Remove the cooked meat and garlic clove. Add the vegetables and potatoes to the broth and bring to a boil. Season with marjoram, salt, and pepper and simmer over low heat for 20 minutes, adding more liquid if necessary. Remove the meat from the bones, shred it, and add it to the pot. Melt the goose fat, stir in the flour, and make a roux. It shouldn’t brown. Stir it into the stew, making sure there are no lumps. Cook for another 5 minutes and season with salt, pepper, and a pinch of sugar. The stew tastes even better reheated the next day. As a child, this simple stew was a nightmare for me; now I love it.