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Three-met stew

Pichelsteiner

For the real Bavarian Forest feeling:
original, traditional and substantial

4 servings

500 g/18 oz mixed meat from the shoulder or neck

(lamb, pork, beef)

2 onions

30 g/1 oz (2 tbsp) clarified butter or margarine or

3 tbsp cooking oil

salt

freshly ground pepper

chopped marjoram

chopped lovage

500 ml/17 fl oz (2 cups) meat or vegetable stock

250 g/9 oz carrots

375g/13 oz waxy potatoes

350 g/12 oz leeks

300 g/10 oz white cabbage

2 tbsp chopped parsley

Preparation time: 20 minutes

Cooking time: about 1 hour

Living tradition. The Pichelsteinerfest has been celebrated in Regen, Bavaria, since 1874.

1 Pat the meat dry with a kitchen paper towel and cut into cubes of about 2 cm/¾ in. Peel the onions and cut into slices.

2 Heat the clarified butter, margarine or oil in a pan. Add the cubes of meat and stir to fry them lightly all over. Then add the onion slices and fry them briefly with the meat.

3 Season the meat with salt, pepper, marjoram and lovage. Add the stock, bring to the boil, cover and cook over medium heat for about 40 minutes.

4 Meanwhile clean the carrots, peel, rinse, then leave to drain. Peel the potatoes, rinse and leave to drain. Cut both vegetables into cubes. Prepare the leeks, cut them in half lengthways, wash thoroughly, leave to drain and cut into slices. Remove any limp, withered outer leaves from the cabbage. Cut the cabbage into quarters and cut out the core. Cut the cabbage into thin strips. rinse, and leave to drain.

5 When the meat is cooked, add the vegetables and potatoes you have just prepared and bring to the boil again.

6 Season with salt and pepper, cover and cook for about another 20 minutes.

7 Season the stew again with more herbs and sprinkle with parsley before serving.

Tip: Add 1 parsnip. To clean the parsnip, peel, rinse, drain and cut into cubes. Add the parsnip with the other prepared vegetables in step 5.

Swede hotpot

Steckrübeneintopf

A great pleasure – spoonful by spoonful

4 servings

500 g/18 oz Kasseler smoked pork (without bones)

2 onions

1 tbsp cooking oil, e. g. sunflower oil

salt

freshly ground black pepper

about 500 ml/17 fl oz (2 cups) vegetable or meat stock

750 g/1 lb 10 oz swedes (rutabaga)

500 g/18 oz waxy potatoes

1 tbsp chopped parsley

Preparation time: 30 minutes

Cooking time: about 50 minutes

1 Dry the smoked pork with kitchen paper towel and cut into small cubes. Peel the onions and cut into cubes.

2 Heat the oil in a pan, add the cubed pork and fry until light brown, stirring continuously. Add the diced onion and fry briefly. Season with salt and pepper. Now add half the stock, bring to the boil, cover and cook over medium heat for about 30 minutes.

3 Meanwhile peel the swedes and potatoes, rinse and cut into sticks. Add the swede and potato sticks together with the rest of the stock to the pan with the meat. Season with salt and pepper, cover and cook for another 20 minutes.

4 Adjust the seasoning again and sprinkle with the chopped parsley.

Tips: You can also add some medium mustard. And if you like you can also add dried, crushed marjoram or garnish the hotpot just before serving with 1–2 rinsed, drained, thinly-sliced spring onions.

The swede hotpot is ideal for freezing.

Instead of Kasseler (smoked pork), you can also use shoulder of lamb.

Variation: for a swede hotpot with lentils, add 100 g/3 ½ oz lentils and cook according to the instructions on the packet. Use about 1 litre/1 ¾ pints (4 cups) vegetable stock to cook the lentils.