Difference between revisions of "Gekochtes Rindfleisch"
m ((Minor) Code cleanup. Report a problem) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
== Description == | == Description == | ||
Boiled beef | Boiled beef | ||
| Line 14: | Line 14: | ||
* 1 tablespoon [[salt]], or as needed | * 1 tablespoon [[salt]], or as needed | ||
| − | == | + | == Procedures == |
# The meat should be tied with string so that it will retain its shape. | # The meat should be tied with string so that it will retain its shape. | ||
# Bring 3 to 4 quarts of [[water]] to boil in a kettle. | # Bring 3 to 4 quarts of [[water]] to boil in a kettle. | ||
Latest revision as of 16:49, 16 July 2012
Description
Boiled beef
File:533272014.jpg
Gekochtes Rindfleisch (Boiled Beef)
Ingredients
- 4 to 5 pounds beef for boiling (first-cut flank, brisket or chuck)
- 1 veal knuckle or marrow bone (optional)
- 1 large carrot
- 1 stalk celery, with leaves
- 1 small knob celery root, trim off straggly roots, peel and rinse
- 1 small parsnip, scraped and cut in half lengthwise
- 1 parsley root, scraped
- 1 tablespoon salt, or as needed
Procedures
- The meat should be tied with string so that it will retain its shape.
- Bring 3 to 4 quarts of water to boil in a kettle.
- Place tied meat and bone (if used) in large soup kettle or dutch oven and pour boiling water over it.
- There should be about 6" of water above surface of meat.
- If you prefer, you can start to cook meat in cold water; this will give the broth a better flavor but the meat will lose some in the process.
- Cover pot and simmer slowly but steadily 2 hours, skimming as necessary.
- Add vegetables and simmer another 2 hours
- When meat is done, taste broth and season as needed.
- Slice meat onto heated platter, spoon a little soup over it and slice vegetables around it.
