Steckrübeneintopf, swede and smoked pork stew
Smoked pork and sausages first flavour the broth. Swede and other vegetables cook in chunks before the boned meat returns to the pot.
Active time35 min
Cooking1 h 30 min
Total2 hResting : 10 min
Add to my week
Loading your week…
Ingredients
- 200 g peeled carrot
- 150 g peeled celeriac
- 300 g peeled onion
- 15 g fresh parsley
- 1 g whole allspice berries
- 400 g peeled raw potatoes
- 3 g fresh thyme sprigs
- 800 g raw cured smoked bone-in pork loin ribs such as Kasseler Rippe for cooking
- 200 g smoked pork Mettenden sausages requiring cooking
- 1800 ml drinking water
- 0.4 g dried bay leaves
- 2 g whole black peppercorns
- ≈ ¼ tsp ground black pepper
- 2 g juniper berries
- 2 g fresh marjoram sprigs
- 800 g peeled swede rutabaga
Preparation
Put bay, peppercorns, allspice and juniper in a spice bag. Peel the onions. Quarter 150 g onion. Place the bone-in pork, Mettenden, onion, spice bag and all the water in a deep casserole of about five litres. Bring to a boil, then simmer for about 45 min until the meats are cooked to the centre, at least 75 °C for 30 s, skimming if needed. Transfer the meats to a clean plate and cool for about 10 min until they can be handled. Strain and retain all the broth. Discard the broth onion and spice bag.
300 g peeled onion1 g whole allspice berries800 g raw cured smoked bone-in pork loin ribs such as Kasseler Rippe for cooking200 g smoked pork Mettenden sausages requiring cooking1800 ml drinking water0.4 g dried bay leaves2 g whole black peppercorns2 g juniper berries- spice bag
- knife
- board
- deep casserole
- slotted spoon
- food thermometer
- clean plate
- sieve
- large bowl
While the meats poach, peel the swede, potatoes, carrots and celeriac. While the meats poach, cut swede, potatoes, carrots, celeriac and the remaining 150 g onion into cubes about 2 cm across. Wash the marjoram and thyme, then tie with kitchen string. Return all the strained broth to the casserole, add all the vegetables and herbs and bring back to a simmer. Cook for about 30 min until the vegetables are tender. Meanwhile carefully remove all bones from the cooled pork, cut all the meat into pieces and slice the Mettenden.
200 g peeled carrot150 g peeled celeriac400 g peeled raw potatoes3 g fresh thyme sprigs2 g fresh marjoram sprigs800 g peeled swede rutabaga- knife
- board
- kitchen string
- casserole
- spoon
Remove the herb bundle. Return all the meats to the vegetables and broth, add all the ground pepper and simmer for about 5 min until the pieces are hot through. Wash, dry, chop and add all the parsley. Serve the vegetables, meat and broth in shallow bowls.
15 g fresh parsley≈ ¼ tsp ground black pepper- casserole
- spoon
- knife
- board
- ladle
- shallow bowls
Allergens
- Celery
Composition to check for: Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration