Stew with Spring Vegetables (Pichelsteiner)
Ingredients
- Ingredients
- 1 bunch scallions
- 2 Parsnips
- 1 Kohlrabi
- 3 stalks Celery
- 500 grams potatoes
- 250 grams carrots
- 100 grams Snow peas
- 200 grams Savoy cabbage
- 1 bunch flat-leaf parsley
- 300 grams Ribeye Steak
- 300 grams Pork neck
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- Caraway
- 60 grams beef marrow
- ¾ l Beef broth
Preparation steps
Rinse scallions. Chop whites and bias slice the greens. Peel and mince parsnips and kohlrabi. Rinse celery. Rinse and peel potatoes and carrots. Thinly slice celery, carrots and potatoes. Rinse peas and cut in half. Rinse cabbage, remove stalk slice. Rinse, shake dry and mince parsley.
Cut high rib and pork neck into cubes and season with salt and pepper. Heat oil and a pan and fry meat. Remove meat from pan.
Thinly slice beef marrow.
Combine meat cubes, scallions and parsley in a post. Cover with parsnips, kohlrabi, celery, carrots, peas, cabbage and half of the potatoes.
Season with salt, pepper and cumin. Top mixture with marrow and remaining potatoes. Add broth, bring to a boil and simmer for about 1 hour over low heat. Season with salt, pepper and cumin once more. Serve hot.
