Stew From Ghent
|Boneless beef shank||1 Pound|
|Pigs feet||1⁄2 Pound|
|Bacon||1⁄4 Pound (In 1 Piece)|
|Water||4 Cup (64 tbs)|
|Ground black pepper||To Taste|
|Carrots||3 Medium, peeled and sliced|
|Leeks||2 , sliced|
|Celery stalks||2 Large, sliced|
|Cabbage||1⁄2 Small, shredded|
|Potatoes||3 Medium, peeled and quartered|
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.