Ghent Stew (Gentse Hutspot) - cooking recipe

Ingredients

1 lb boneless beef shank, in one piece or 1 lb stewing beef
1/2 lb pig's feet (optional) or 1/2 lb ham hock (optional)
1/2 lb bacon, in one piece if possible
4 cups beef stock or 4 cups water
1 teaspoon salt
fresh ground black pepper
2 bay leaves
4 cloves
3 medium carrots, peeled and diced
2 leeks, cleaned and sliced (dark green parts removed)
3 large stalk celery, diced
1/2 medium white cabbage, shredded
4 medium potatoes, peeled and quartered

Preparation

In a large pot or Dutch oven place meats, stock or water, salt, pepper, bay leaves, and cloves and bring to a boil.
Skim surface, reduce heat, cover, and simmer for 3 hours.
Add carrots, leeks, celery and simmer an additional 30 minutes.
Add cabbage and potatoes and simmer until potatoes are cooked, about 30 minutes.
Remove pigs feet, if using; slice beef and bacon and arrange on a serving platter.
Arrange vegetables around meat.
Serve stock separately as a gravy.