A delicious strawberry recipe!
Put the boiled meat in a large frying pan and add enough water to cover the meat. Bring to the boil. Skim regularly at the beginning.
In the meantime, prepare the celery, leek, carrots and onions (prepare them ready for cooking, e.g. peel, remove woody parts and dirt) and cut them in half. All vegetables together with the bay leaves, juniper berries, cloves, peppercorns and salt in the broth form. Cover and cook on low heat until the vegetables are tender. Lift this out and set aside. Continue simmering the meat, with the lid closed, until it is flat if tender (about 2 1/2 hours).
Lift out the simmering meat and keep warm.
Meanwhile, add the marrow legs and sausages to the clear soup and simmer for about
eight minutes before boiling point. Carefully lift out and keep warm.
Cut the boiled meat into 1 cm thick slices. Place the slices in a soup bowl.
Heat the vegetables in the clear soup one more time. Arrange on top of the meat. Pour the hot beef soup over everything. Put the marrow legs and the sausages on top.
Chop the parsley and sprinkle it over the stew.
Zimmermania serves boiled potatoes with mustard or horseradish mousse, pickled plums and mustard fruits.