Selkkaree in Herb Broth

A bean recipe for every taste:

Bring about 1 1/2 quarts of wateredr to a boil in a large saucepan. Pluck the rosemary needles, parsley and thyme leaves from the stems. Add to the boiling water along with the selchkaree chop, bay leaves and peppercorns (the meat must be completely covered with water). Cover the lid and let the chop simmer for about 45 minutes at low temperature. The herb broth must not make more.

In the meantime, remove the peel from the potatoes and rinse them. Heat oil in a frying pan and roast potatoes in it for 20-25 min, turning frequently, until golden brown. Season with salt and pepper.

Clean the beans and break into bite-sized pieces, cook in boiling salted water with the savory for 12-15 minutes. Blanch (scald) tomatoes, skin and halve, remove seeds and dice. Drain the beans and toss in the fat. Add diced tomatoes and season with salt and pepper.

Remove the meat from the broth and let it rest for 5 minutes. Pour a little herb broth over it and serve with potatoes and vegetables. Garnish with a bunch of herbs to taste.

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