Meat and Vegetable Stew in Bread Bowl
Ingredients
- Ingredients
- 2 carrots
- ½ Celery
- 1 stalk Leeks
- 800 grams Beef (breast)
- 1 l Beef broth
- 0.3 l white wine
- 4 Farmhouse breads (about 400 g)
- 12 leaves Lettuce
- 400 grams Gruyere
- 2 small onions
- 2 Pickle
- 2 Tbsps scallions
- 5 Tbsps vegetable oil
- 3 Tbsps White vinegar
- 1 ½ Tbsps soy sauce
- 2 Tbsps freshly chopped Dill
- 2 Tbsps freshly grated Horseradish
- 1 Tbsp liquid honey
- salt
- freshly ground peppers
Preparation steps
Peel and chop carrots. Chop celery. Rinse leeks and slice crosswise into rings. Place meat in a pot and cover with broth and white wine. Bring to a boil, then reduce heat and simmer gently about 2 hours. Halfway through cooking time, add vegetables and continue cooking.
Cut a quarter of bread off as a lid. Scoop out inside of bread using a sharp knife. Cut bread into cubes and fry in melted butter until crispy. Drain bread on paper towels. Line the hollowed bread bowl with lettuce leaves. Peel and finely chop onions, cheese and cucumber. Lift out meat from cooking liquid and cut into bite-sized pieces. Mix meat with the cooked vegetables, onions, cheese, cucumber, and the fried bread cubes. Fill hollowed bread with mixture.
To make dressing: Whisk together vinegar, soy sauce, dill, horseradish and honey. Season well with salt and pepper and drizzle over the stuffed bread. Sprinkle with chopped chives and serve immediately.
