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Pichelsteiner Stew | Hearty One-Pot Classic
(0)
85 min
Under an hour
Knuspr-Küche
Der Pichelsteiner Eintopf ist der Inbegriff deutscher Hausmannskost: Zart geschmorter Schweinenacken, frisches Wurzelgemüse, Wirsing und Kartoffeln langsam in kräftiger Rinderbrühe gegart. Ein herzhaftes Traditionsgericht für die ganze Familie.
Preparation method
Preparation
Cut the pork neck into cubes about 2-3 cm in size. Peel the potatoes, carrots, and celeriac, and also cut them into bite-sized cubes. Peel and finely dice the onion.
Thoroughly wash the leek, cut it in half lengthwise, and slice into rings. Clean the Savoy cabbage, remove the hard core, and cut the leaves into bite-sized strips. Wash the parsley, shake dry, and finely chop.
Cooking the stew
Heat the clarified butter in a large, heavy stew pot. Sear the diced pork thoroughly in batches until browned all over. Season with salt and black pepper. Remove the meat and set aside.
Chef's tip
Let it rest: Like many traditional stews, Pichelsteiner tastes almost even more flavorful on the second day after reheating.
Meat variations: Classically, in addition to pork neck, a mix of beef and pork or beef shank can also be used.
Ingredients
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