Army beef stew (Pot-au-feu)

1.5l water
1 beef stock cube
1kg cubed beef
2 laurel leafs
4 cloves
120g leeks
250g carrots
150g cabbage
250g potatoes
Salt, pepper

The method
Peel vegetables where necessary and cut into cubes. Bring water to boil and season with beef stock. Add meat and let simmer for 45-60 minutes. Add vegetables and potatoes, boil until potatoes are soft. Season with salt and pepper. Serve in soup bowls.

Recipe 02

Swiss Army cheese crouton

240g cheese mix (60g each of Emmentaler, Greyerzer, Tilsiter and Appenzeller)
40g chopped onions
1 garlic clove, chopped
100g plain flour
160g milk
1 egg
500g bread
Frying oil
Salt, pepper
Pinch of paprika
Pinch of nutmeg

The method
Mix cheese with onion, garlic and flour. Season with spices. Add milk and egg and set aside for 1 hour. Cut bread into 1cm slices and spread the cheese onto them about 5mm thick. Heat oil in a frying pan and deep-fry the bread slices (cheese side first) until golden brown. Serve immediately.

Monocle 24

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