|
|
Preparation time
30 minutes
Total time:
1 hour
|
Ingredients
-
250 g (1/2 lb) fatty salted pork, thickly slice
-
750 g (1 1/2 lb) stewing veal, cubed
-
2 litres (8 cups) water
-
341 mL (1 bottle) Beer
-
1 large onion, quartered
-
15 mL (1 tablespoon) salted herbs
-
500 mL (2 cups) turnip, cut into large cubes
-
8 carrots, halved
-
12 new potatoes
-
41641 cabbage, quartered
-
500 mL (2 cups) green beans
-
4 cobs of corn, halved
-
125 mL (1/2 cup) fresh savory, finely chopped
-
To taste, pepper
|
Directions
- Brown the salted pork on medium-high for about 5 minutes in a large, deep pan.
- Add the veal cubes and brown on all sides. Add the water, beer, onion and salted herbs, and bring to a boil. Lower the heat to medium-low. Cover and simmer for 1 hour or until the meat is tender.
- Add the turnip, carrots and potatoes.
- Cover and cook for 30 minutes. Add the green beans, cabbage and corn. Cover again and cook for another 15 minutes or until the vegetables are cooked but still firm.
- Remove from the heat. Add the savory and season with pepper, to taste.
|
|