Summary

Ingredients

• 1 large leg slice (s), from beef, approx. 500 g
• 4 tablespoon oil
• 1 tablespoon tomato paste
• 0.5 liter ½ water
• 1 medium onion (s)
• 2 bay leaves
• 2 clove (s)
• 4 peppercorns
• salt
• 150 g pasta, e.. mussel pasta
• 300 g carrot (s)
• 1 small cauliflower
• 1 packet peas, frozen, approx. 300 g
• 1 tablespoon sherry
• 1 dash Worcester sauce

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Instructions

1. Wash the meat and pat dry. Heat two tablespoons of oil in a saucepan. Fry the meat on each side for 3-5 minutes. Add the tomato paste and let it sweat for a moment. Add the water and bring to the boil. Let simmer for a few minutes, then skim. Peel and halve the onion and lard each with a bay leaf and a clove. Add the onion halves and peppercorns to the meat. Simmer over a low heat for approx. 1 1/2 hours. Stir frequently in between.
2. Cook the pasta in salted water until al dente, drain into a sieve and drain well.
3. Clean and wash the vegetables. Slice the carrots diagonally. Divide the cauliflower into florets.
4. Remove the meat from the broth, drain and let cool down a little. Pour the broth through a sieve, bring to the boil. Cook the carrot slices and the cauliflower florets for 10-12 minutes.
5. Remove the meat from the bone, remove fat and tendons and cut into small pieces. Add the meat, pasta and peas to the vegetables and heat them briefly. Season to taste as needed.