By Ralph Kratzer
• 700 g floury potatoes
• 600 g white cabbage
• 350 g onions
• 1 stalk celery
• 4 sprigs of parsley
• 2 sprigs of thyme
• 1 bay leaf
• black pepper
• 800 g flat shoulder of beef (boneless)
• 1/2 tsp Worcester sauce
Preparation time: 3 hours
- Wash and peel the potatoes, cut into 1½ inch thick slices. Clean the cabbage, remove the stalk and cut the leaves into 1 inch thick strips. Peel the onions and cut into thin strips. Wash the celery and cut into thick pieces.
- Wash the parsley, thyme and bay leaf. Pluck and chop the parsley leaves, bind the parsley stems together with the thyme and the bay leaf to make a bunch of herbs.
- Mix potatoes, cabbage, onions, celery and chopped parsley and season with salt and pepper. Line the bottom of an ovenproof casserole with this mixture.
- Cut the beef shoulder into large cubes (about 3 centimeters). Add salt and pepper and place the meat on the vegetables. Put the bunch of herbs on top and distribute the rest of the vegetables over it. Season with Worcestershire sauce and add water until it´s just covered. Cover the casserole with a lid.
- Preheat the oven to 180 ° C (fan 160 ° C, gas mark 2-3). Cook for 2 1/2 hours.
Source: Christian Jürgens (Award for “Chef of the Year 2013″ by Gault Millau, 19 Gault Millau points, 2 Michelin stars, winner of the “Diners Club Magazine Awards 2012 in gold” as “Chef of the Year”)