Pumpkin Hotpot

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INGREDIENTS:
  • 500 g beef
  • 1 bunch greens
  • 1 1/4 litres salted water
  • 1 kg pumpkin
  • 3 onions
  • 3 tbsp oil
  • 500 g tomatoes
  • 2 tbsp chopped basil leaves
  • salt
  • freshly ground pepper
  • vinegar
  • pumpkin seed oil


    DIRECTIONS:
    Rinse the beef under the running cold tap.
    Scrub and wash the greens and add together with the beef to the salted water.
    Bring to the boil, skim and leave to simmer for about one hour.
    Remove the beef and cut into cubes.
    Strain the stock and measure off one litre.
    Peel the pumpkin, remove the seeds with a spoon and cut into cubes.
    Peel the onion, cut into rings and fry lightly in hot oil.
    Add the pumpkin cubes and cook for another five minutes.
    Dip the tomatoes in hot water (must not boil!), hold them under the cold tap and peel.
    Then halve the tomatoes and remove the green bit around the stalk.
    Now add the tomatoes, 1 litre of stock, the beef cubes and basil leaves to the pumpkin and cook for approximately five minutes.
    Season with salt and pepper and add vinegar to taste.
    Decorate with pumpkin seed oil.

    Tip: Serve with fresh black bread.



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