Stew From Ghent Recipe
Ingredients
| 1 pound boneless beef shank | ||
| 1/2 pound pigs' feet (opt.) | ||
| 1/4 pound bacon in 1 piece | ||
| Water | 4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| black pepper | 1 | |
| Bay leaves | 2 | |
| Cloves | 2 | |
| Carrots | 3 Medium, peeled | |
| Leeks | 2 , sliced | |
| Celery stalks | 2 Large, sliced | |
| Cabbage | 1/2 Small, shredded | |
| Potatoes | 3 Medium, quartered | |
Directions
Place the beef, pigs' feet, bacon, water, salt, pepper, bay leaves and cloves in a heavy pan and bring to a boil.
Skim the broth, lower the heat, cover and simmer 3 hours.
Add the carrots, leeks, and celery and simmer 30 minutes.
Add cabbage and potatoes and simmer until potatoes are tender.
Discard pigs' feet if used.
Slice the beef and bacon and arrange meats and vegetables on a platter.
Skim the broth, lower the heat, cover and simmer 3 hours.
Add the carrots, leeks, and celery and simmer 30 minutes.
Add cabbage and potatoes and simmer until potatoes are tender.
Discard pigs' feet if used.
Slice the beef and bacon and arrange meats and vegetables on a platter.
Chef
