Summary

Ingredients

• 2 beef leg slices (approx. 700g) or soup meat
• 2 liters meat stock, or beef stock
• 2 bay leaves
• 1 large onion (s), unpeeled
• 1 large onion (s), peeled, whole
• 10 grains allspice
• 10 juniper berries
• 2 carnation (s)
• 1 teaspoon peppercorns, black
• 1 head savoy cabbage, medium-sized
• 0.5 ½ head white cabbage
• 500 g Brussels sprouts
• 0.5 ½ celery root
• 500 g carrot (s)
• 700 g potato (s), waxy
• 1 bunch parsley
• Caraway seeds, ground or whole (depending on your taste)
• 10 grains allspice
• 6 juniper berries
• nutmeg
• salt and pepper
• Lovage, fresh or dried

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Instructions

1. Preliminary work:
2. Turn on one of your hotplates and place a piece of aluminum foil on top so that the plate is completely covered. Cut the unpeeled onion in half crosswise and place it on the aluminum foil. Let them sit until the cut surface is well browned. It may smell a bit burnt, but don`t let that bother you. If you have a gas or induction stove, you of course have to use a pan. But please do not use any fat!
3. The broth as a basis:
4. Take a very large saucepan and fill in the broth (lukewarm at the most, please). Put in the leg slices, bay leaves, the two browned onion halves (with the skin). I always add the allspice grains, juniper berries, cloves and peppercorns in a tea infuser. You can also tie them in a tea filter bag or add them loosely and pass everything through at the end. Now let the leg slices soak for about 1 1/2 hours. The broth should not boil like the laundry, otherwise the meat will become hard and a lot of protein will leak out that you have to skim off at the top of the broth. If you just let it steep, the broth will stay clear.
5. The vegetable:
6. In the meantime, they clean the vegetables and cut them into pieces. You proceed as you like. Some people cut everything into 1 cm cubes, others cut strips. Each as he likes. Put the carrots aside. Cut the stalks of the bunch of parsley into small pieces. The leaves are left behind.
7. The stew:
8. When the meat`s cooking time is up, take it out of the broth and let it cool a little, clean it and cut it into cubes about 1 cm. Fish the other ingredients out of the broth as well. Now turn up the temperature and boil the broth once, then add all of the cabbage, except for the Brussels sprouts, potatoes, carrots, peeled onions and meat. The caraway comes in now too.
9. Now bring it to the boil again and then reduce the heat so that it only simmered slightly. After 15 minutes add the Brussels sprouts. After 30 minutes everything should have the right cooking point. Now season with salt, pepper, nutmeg and lovage.
10. Shortly before serving, cut the parsley leaves into small pieces (cut, do not chop!) And either add them to the no longer boiling stew or add them separately to the soup and everyone can take as much as they want.
11. I have a couple of slices of strong, dark farmer`s bread and a cold beer with it.
12. The dish could perhaps also be made completely vegetarian by omitting the meat and using vegetable broth instead of meat broth. I haven`t tried it yet.
13. It has almost no calories, as only the fat from the leg discs is in it.
14. By the way, the stew only tastes really good the next day!