Vegetable Stew with Mixed Meat
- Veal shank (breast; 250 grams)
- 250 grams Pork neck
- 250 grams Sweet potato
- 250 grams carrots
- 250 grams Celery root
- 2 Parsnips
- 2 Leeks
- 1 small Head of cabbage
- 3 tablespoons clarified butter
- freshly ground peppers
- ½ teaspoon Caraway
- 800 milliliters concentrated Beef broth
- 3 tablespoons chopped parsley
Cut meat into bite-size cubes.
Peel potatoes, carrots, parsnip and celery roots. Cut into bite-size pieces. Rinse and cut white and green areas of leeks into 1 cm (approximately 1/2 inch) thick slices. Remove outer leaves of cabbage, cut into quarters lengthwise, remove stalk and cut quarters crosswise into wide strips.
Melt butter in a large Dutch oven, heat and brown the meat cubes, season with salt and pepper, remove and keep warm.
Add vegetables and meat back to pot in layers, seasoning each layer with salt, pepper and caraway seeds. Pour in broth. Cover and cook in a preheated oven at 180°C (approximately 350°F) for about 1 hour. Do not open Dutch oven.
To serve, mix with parsley and arrange on plates.