Turnip stew with oxtail and pulses

Ingredients for 8 servings:

• 1 turnip(s)
• ½ celery root
• 250 g pulses, mixed
• 700 g oxtail
• 750 g potatoes
• 500 g carrot(s)
• 1 onion(s)
• 1 liter vegetable broth
• 3 bay leaves
• 5 juniper berries
• 1 tsp pepper
• 1 tsp paprika powder
• 1 pinch of salt
• 2 tsp thyme
• 1 tsp coriander powder
• 1 tsp tarragon
• 1 tsp rosemary
• some oil
• n. B. water
• possibly herbs such as coriander or parsley for garnish

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 14 hours 10 minutes

Wash the pulses and soak for 12 hours. Peel and dice one onion. Prepare one liter of vegetable stock. Wash and pat dry the meat, then season with pepper, salt, and paprika powder and sear on all sides in a pot with a little oil. Shortly before the end of the cooking time, add the diced onion, bay leaves, and juniper berries. Continue searing until the onions are translucent and the meat is nicely browned on all sides. Deglaze everything with the vegetable stock and add water until the meat is just covered. Drain the pulses and add them to the pot, along with the remaining spices. Let everything simmer for 30 minutes. In the meantime, peel the turnip, carrots, celery, and potatoes. Cut the turnip and potatoes into thumb-thick cubes, the celery into cubes about 5 mm thick, and the carrot into slices about 1 cm thick. After 30 minutes, add the turnip and a little water if needed, and simmer for another 30 minutes. After these 30 minutes, add the remaining vegetables and a little more water if needed, and simmer for a final 30 minutes. Remove the meat from the pot, remove it from the bone, and cut into pieces. Then return the boneless pieces of meat to the stew. Sprinkle some fresh herbs on top before serving. I like to use parsley or fresh coriander in this stew.