Stew From Ghent Recipe
Ingredients
1 pound boneless beef shank
1/2 pound pigs' feet (opt.)
1/4 pound bacon in 1 piece
4 cups water
1 teaspoon salt
Freshly ground black pepper
2 bay leaves
2 cloves
3 medium sized carrots, peeled and sliced
2 leeks, sliced
2 large stalks celery, sliced
1/2 small cabbage, shredded
3 medium sized potatoes, peeled and 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.
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