Boiled Beef with Soup Vegetables
Ingredients
- For the meat
- 1 bunch Soup vegetables
- 1 onion
- salt
- 1 kilogram Beef (such as brisket or rump)
- 5 black peppercorns (ground)
- 2 bay leaves
- 3 parsley
- Also
- 100 grams carrots
- 50 grams Parsnips
- 80 grams Celery root
- 100 grams Leeks
- 200 grams onions
- 30 grams butter
- ½ tsp sweet ground paprika
- 1 Tbsp White vinegar
- 20 grams grated Horseradish
- 1 Tbsp chopped parsley
Preparation steps
Peel the greens, trim and cut into chunks. Cut 1 unpeeled onion in half, cook with the cut side down in a skillet until the halves are dark brown. Bring a pot with about 2.5 liters (approximately 10 1/2 cups) of water with 2 teaspoons of salt to a boil. Add the peppercorn, bay leaf, parsley, and browned onion. Cover and let simmer for 1 1/2-2 hours on low heat. Skim off the foam. Peel the carrots, parsley root and celery and grate. Rinse, trim and cut the leeks into thin rings. Peel the onions and cut into thin rings. After the end of cooking, remove the meat from the broth, strain the broth and warm the meat in a little broth. Cook the julienne vegetables in the remaining broth until al dente.
Meanwhile, heat the butter in a pan, add the onion rings and cook on low heat. Lightly salt, sprinkle with pepper and deglaze with vinegar. Cut the meat into slices, arrange on a plate with the julienne vegetables, horseradish and onions. Drizzle with broth and serve sprinkled with parsley. Use the remaining broth for soups because it can freeze well.
