Boiled Beef and Mushrooms with Potatoes
Ingredients
- Ingredients
- 1 ½ kilograms Beef tip
- 250 grams carrots
- 50 grams Celery root
- 1 stalk Leeks
- 2 onions
- Lovage
- 1 Parsnip
- ½ Tbsp peppercorns
- 2 bay leaves
- 10 Coriander
- 3 Juniper berries
- 200 grams Chanterelle
- 100 grams Porcini mushroom
- 2 Tbsps scallions
- 1 ⅕ kilograms Sweet potato
- 600 grams Savoy cabbage
- Whipped cream
- milk
- Nutmeg
- 100 grams Mountain cheese
Preparation steps
Boil 2-3 liters (approximately 7-10 cups) water in a large stockpot. Place meat in pot. Peel carrot, celery, parsnip and onion and roughly chop. Rinse leek, drain and pat dry and cut into large rings. Add pepper, bay leaves, coriander and juniper. Simmer for about 3 hours over low heat. Cover meat with broth and add broth to cover during cooking, if needed.
Remove meat from broth. Remove vegetables and set aside. Pour broth through a sieve and return strained broth to pot. Add mushrooms to broth and cook for about 7 minutes.
Slice meat against the grain into slices. Arrange on plates and drizzle each slice with a little broth. Sprinkle with chopped chives and lovage.
Cut potatoes in half and combine with chanterelles. Remove cabbage outer leaves and cut out stem and cut cabbage into bite-size pieces. Rinse and spin dry. Cook cabbage for about 10 minutes in milk and cream. Arrange on plates and serve with cheese-baked chips.
