Tender beef and veggies (Print Version)
# Ingredients:
→ Meat
01 -
1 kg boneless beef shoulder cut into 4 chunks
→ Oil
02 -
2 tbsp olive oil
→ Liquids
03 -
1 L chicken stock
04 -
1 L plain water
→ Herbs and Spices
05 -
1 bunch of mixed fresh herbs, tied together
06 -
4 garlic cloves
07 -
1 onion stuck with 3 cloves
08 -
Coarse salt and freshly ground black pepper to taste
09 -
Finish with a sprinkle of fine sea salt, if desired
→ Vegetables
10 -
4 peeled carrots
11 -
4 peeled parsnips
12 -
1 small rutabaga, peeled and quartered
13 -
2 leeks
14 -
2 celery stalks
15 -
450 g green or yellow beans, tied into bundles of 6
16 -
12 small fingerling or baby potatoes
17 -
1 small Savoy cabbage quartered
# Instructions:
01 -
Heat the olive oil in a big pot and brown the meat. Pour in the stock and water. Toss in the herb bundle, garlic, and onion. Add a pinch or two of coarse salt and some pepper. Bring it to a boil, skim off the foam, and cover it up. Let it simmer gently for 2 hours over low heat.
02 -
Throw all the vegetables into the simmering pot and cook them until done, which will take about 20 to 30 minutes. If needed, top up with a bit more water.
03 -
Arrange the meat on a big family-style serving platter, surround it with all the vegetables, and generously pour the broth over everything. Sprinkle some fine sea salt on top and serve with toasted crusty bread on the side.