Pichelsteiner Eintopf Or Bavarian Meat Stew
By: gabrielle
Published: Friday, June 18, 2010 - 5:28pm

Ingredients




4 tablespoons lard
1/2 pound bounless shoulder of lamb
1/2 pound boneless beef chuck
1/2 pound boneless veal
1/2 pound boneless pork
2 cups cold water
2 cups carrots
1 1/2 cups green cabbage
1 cup celery
1 cup fresh beans
1 cup celery root
1 cup parsnips
1 cup leeks
1/2 cup kohlrabi
1/2 cup green peas (fresh or frozen)
1/2 cup chopped onions
black pepper, salt

1/4 pound bone marrow
3 mediums sized potatoes

Preparation

1 Peel and cut the vegetable into dices or small pieces 2 Cut all meat into 1-inch thick cubes 3 Cut the bone marrow into coarse dices 4 In a big skillet melt the lard over high heat and add the meat; fry it until it gets brown on all sides; regulate the heat so it won’t get black 5 Pour  the water over the meat and bring it to  a boil; meanwhile scrape all brown particles from the bottom and sides of the pot 6 Boil it briskly for a few seconds, then set it aside 7 Mix all vegetable in a kitchen bowl (without potatoes) 8 Spread the bone marrow on the bottom of a heavy skillet and arrange about one third of the meat over it 9 Sprinkle the meat with some salt and fresh ground pepper and put on top one third of the vegetable mix 10 Make layers like this, and add on top the potatoes; sprinkle them swith salt and pepper and add all remaining liquid 11 Bring it to  aboil over high heat, then reduce the heat to its lowest level and cover the pot tightly 12 Let is simmer for 1.5 hours and don’t stir 13 Serve directly from the pot. 14 Now I am hungry! 15 You can make this Eintopf with whatever vegetable is available; just use 8-9 cups of vegetable mix. I would use Brussel’s sprouts, cauliflower or zuccini

About


This recipe has tradition!  It is one of the legendary “One-Pot-Soup” (Eintopf) recipes from Germany, this one is from Bavaria. Cut all ingredients in small pieces, throw them in, and voila! They will boil in one big pot and you are done – it is that easy!
Now I am going to tell you a bit more about this recipe because it is more than 100 hundred years old. Yes.
In the little village Grattersdorf in the Bavarian Forest there was the Gasthaus of the lady Auguste Winkler who indeed created this recipe. It was named after the “Büchelstein”, a mountain of 832 m height, where on a nearby meadow, a yearly fest was celebrated. Supposedly the Eintopf was created for that special fest.  It was ideal to cook it outside, easy to do, and because it was so delicous, it became very popular. So popular that I write in the USA in 2010 about it! The word Pichelsteiner developed time after time as the letter “ü”  changed to “i”. Since 1874 the people from the village Regen gather yearly on a religious Holiday called “the Kirchweihfest” to eat the Pichelsteiner stew. Until today it is been celebrated as “The Pichelsteiner Fest”. The recipe was mentioned in  a cooking book the first time in 1894.  That’s quite some tradition, isn’t it? Happy Cooking!