Summary

Ingredients

• 1 turnip (s), approx. 800 g
• 4 medium carrot (s)
• 5 medium potato (s), waxy
• 0.25 ¼ tuber / n celery
• a few stalks parsley, smooth, for seasoning
• 1 tablespoon lard, pork or duck, OR:
• 1 tablespoon clarified butter
• 500 g soup meat, beef, if possible with a bone, breast or somethin similar
• 500 g pork belly
• 1 onion (s)
• 1 teaspoon juniper berries
• 1 teaspoon allspice
• 1 teaspoon black peppercorns
• 4 clove (s)
• 4 bay leaves
• 4 slices ginger, cut from the fresh tuber
• Vegetable broth, instant
• salt and pepper
• 1 ½ liters boiling water

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Instructions

1. Bring the lard in the saucepan to temperature and gradually fry the meat all around. Turn the heat to about 2/3. You have to make sure that it is really seared all around. You just put it in the hot fat and leave it alone for 2 minutes, then turn it over to the next side, leave it for two minutes and so on. Light roasting substances, both on the meat and on the bottom of the pot, are desirable.
2. When that is done, extinguish the roasted substances on the floor with about 1.5 liters of boiling water. Then there is the peeled, whole onion (leave a little bit of the root on, so it won`t disintegrate during cooking), a halved carrot, the celery cut into cubes (approx. 1-1.5 cm), bay leaves, the ginger and the spices. I always put the spices in a tea infuser. You can also take a tea filter bag and tie it at the top. Then you don`t have to laboriously find them later. Boil the whole thing up once and then reduce the heat so that it levels off somewhere between simmering and a very gentle simmer. Put the lid on and let it simmer for 1.5 hours.
3. In the meantime, clean the vegetables and potatoes and cut everything into cubes of the same size (1-1.5 cm) as possible. When the cooking time for the broth is over, remove the meat from the broth and fish the four slices of ginger and the soft-boiled onion from the broth. Then they add all of the vegetables to the broth. It should just be covered by the broth. If not, just add water to it. Now bring it to the boil again and reduce the heat again until it is only simmering gently. Let the vegetables slowly simmer for about 20 minutes. Here we could again have the discussion about firm or not. Please everyone the way they like it.
4. While the vegetables are simmering, cut the beef off the bones, remove the excess fat (or leave it on) and cut the piece across the fibers (important!) Into slices about 1-1.5 cm thick. These slices in turn (the attentive cook has already recognized it) into approx. 1-1.5 cm large cubes. The pork belly is left in one piece. It is later cut into slices and placed on the hot stew.
5. When the cooking time is up, add the granulated broth, salt and pepper to taste. Finally, add the diced beef again. Now chop the parsley as well and sprinkle it sparingly on the stew in the plate as a decoration and as a spice and then place a few more slices of the belly on it.
6. We always serve a slice of good, hearty farmer`s bread and hot mustard for the pork belly.
7. Annotation:
8. I stand by the use of instant stock. It makes life in the kitchen a lot easier. If you don`t like it, leave it out. You can of course also use your own brew powder.