vegetable stew

Ingredients for 8 servings:

• 700 g beef (leg – ox leg)
• 350 g beef (boiled beef)
• 150 g bacon, streaky
• 2 sausages, fine, uncooked
• 2 liters vegetable stock
• 2 bay leaves
• 10 peppercorns, colored
• 3 grains of allspice
• 5 juniper berries
• 3 chili peppers, dried
• 1 bell pepper(s)
• 350 g beans, green
• 300 g broccoli
• 400 g root(s)
• 200 g parsley root(s)
• 250 g turnip(s), white (May turnips)
• 400 g fennel
• 400 g kohlrabi
• 500 g celery
• 200 g leek
• 2 onions
• 200 g pasta (letters)
• 3 marrow bones
• some lovage
• olive oil
• salt and pepper
• n. B. water

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 50 minutes; Total time approx. 2 hours 40 minutes

the recipe can be used as a soup or stew, any vegetables can be used in any quantity

Rinse the ox leg under cold water, pat dry, and cut a slit in the outer connective tissue every 5 cm. Bring the vegetable stock to a boil in a large pot with the ox leg, marrow bones, boiled beef, and spices (excluding the lovage). Reduce the heat to low and simmer gently for 1.5 hours. Clean all the vegetables and cut them into bite-sized pieces. Roughly dice the onions and bacon. Skim off any foam and clear the stock with a paper towel. Remove the meat from the pot, chop it finely, and pour the stock through a sieve into a bowl. Fry the bacon in the pot, sauté the onions in a little olive oil until translucent. Briefly sauté all the vegetables, deglaze with the stock, and bring to a boil, adding water if necessary. Add all the bones to the pot. Add the pasta and lovage to taste. Simmer everything for 10 minutes. If you like, you can return the finely chopped meat to the pot. Finally, add the sausage meat in small balls to the simmering soup. Tip: To squeeze the sausage meat out of the casing, first dip your fingers in a glass of lukewarm water. Season with Maggi, salt, and pepper to taste. Potatoes can also be used instead of noodles. The vegetables are a suggestion and can be substituted with anything available at the market or in the freezer. Anyone who likes them can, of course, add vegetables according to their level of doneness.