Summary

Ingredients

• 350 g peas, dried
• 2 liters water
• 750 g beef brisket
• Less fat
• 1 small Bunch soup greens, cleaned and chopped up
• salt
• pepper
• 1 bay leaf
• some juniper berries
• 0.5 liter ½ meat broth
• 2 large potatoes, peeled and diced
• 1 tablespoon marjoram, rubbed
• possibly Maggi

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Instructions

1. Soak the peas in a large saucepan with 2 liters of water for 12 hours the evening before.
2. Season the beef brisket with salt and pepper, dice and fry in the fat. Add soup greens and sweat. Deglaze with the meat stock. Add the bay leaf and juniper in a spice bag (tied tea bag) and simmer gently for about 1 hour or more, until the meat is nice and soft. Remove the spice sachet.
3. In the meantime, let the peas and marjoram cook until soft for 1.5-2 hours and cook the potato cubes at the end. Add the soft meat cubes with the broth and cook for approx. 15 minutes until creamy. Season again to taste, possibly round off with Maggi.