Boiled Beef and Mushrooms with Potatoes

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Boiled Beef and Mushrooms with Potatoes
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Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation

Ingredients

for
6
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

1.

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.

2.

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.

3.

Slice meat against the grain into slices. Arrange on plates and drizzle each slice with a little broth. Sprinkle with chopped chives and lovage.

4.

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.