John Myers
Ingredients for 4 servings:
- 750 g beef leg slice(s)
- 3 m.-sized onion(s)
- 4 cloves garlic
- 4 carrots
- 5 potatoes
- 1 piece(s) celery, medium-sized
- 1 stalk(s) leek
- ½ small head of cabbage or savoy cabbage
- Parsley
- salt and pepper
- Tomato paste
- olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 5 minutes; Total time approx. 2 hours 35 minutes
warming and filling
Heat the olive oil in a large pot. Add the leg pieces and sear them (one at a time if necessary). Remove the leg pieces from the pot and then sear the onions and garlic in the pot. If it’s too brown, add a little water if necessary. Then add the meat again, top up with water, and braise for about 60-90 minutes until tender. Then remove the meat from the pot, remove the meat from the bone, and dice it finely. Return it to the pot along with the peeled and diced potatoes, carrots, celery, and sliced leek, and cook for another 20 minutes. Shortly before the end of the cooking time, add the cabbage or savoy cabbage. Don’t overcook, so the vegetables don’t lose all their vitamins and become mushy. Finally, add a generous splash of tomato paste and generously chopped parsley, and season generously with salt and pepper. Serve with fresh bread. Note: I adopted this recipe from an elderly Russian lady who inherited it from her mother-in-law. I think it’s delicious.
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