for 4 servings
- 18 ounces Beef (for braising e. g. chuck)
- 2 Endive
- 2 carrots
- 9 ounces Celery root
- 1 zucchini
- 2 onions
- 2 cloves garlic
- 7 ounces Broccoli florets
- 1 tablespoon parsley (fresh, chopped)
- Sage (fresh, to garnish)
- 3 tablespoons Oil
- 1 ⅔ cups Beef broth
- freshly ground peppers
Wash the beef, pat dry and cut into cubes.
Wash and trim the endives, then cut into wedges.
Peel and chop the carrots. Wash, trim and chop the zucchini.
Peel the celery root and roughly chop. Peel the onions and the garlic and finely chop.
Fry the meat in hot oil until browned on all sides. Add the onions and the garlic and fry until lightly browned. Now add the carrots, endives, celery root and saute the vegetables.
Pour in the broth, bring to a boil, cover and simmer for about 30 minutes. Now add the broccoli florets and the zucchini and simmer for a further 30 minutes until cooked. Season to taste with salt and pepper, sprinkle chopped parsley over the top, garnish with sage leaves and serve.
Cannot be frozen