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Sliced Beef with Shredded Veg

Sliced Beef with Shredded Veg

2 h.
Time:
Ingredientsfor  
Ingredients
35 ozs Beef (suitable for boiling, e. g. brisket or rump)
1 bunch Soup vegetables (carrots, leeks, Hamburg parsley (parsley root), celeriac); chopped
salt
5 crushed Black pepper
3 parsley
1 onion (unpeeled)
1 onion (peeled and studded with 1 bay leaf and 2 cloves)
In addition
cup carrots (julienned)
¾ cup Leeks (julienned)
½ cup Celeriac (julienned)
0.333 cup parsley (julienned)
¾ cup onions (cut into rings)
2 ½ Tbsps butter
½ tsp paprika (sweet)
1 Tbsp white wine vinegar
1 Tbsp chopped parsley
3 Tbsps freshly grated Horseradish
How healthy are the main ingredients?
BeefLeekcarrotCeleriaconionHorseradish
Preparation
1.
Halve the unpeeled onion and brown in a hot frying pan, cut side down, until both halves are dark brown.
2.
Put about 2.5 l water into a pan with 1 tsp salt and bring to the boil. Add the meat, peppercorns, parsley stalks, studded onion, browned onion and the soup vegetables, put a lid on the pan and simmer over a low heat for 1 ½ hours, skimming off the scum from time to time.
3.
When the meat is cooked, take it out of the broth, and keep warm in a little of the strained broth.
4.
Cook the julienned vegetables in the rest of the strained broth until cooked, but still firm to the bite. Meanwhile heat the butter in a frying pan. Add the onion rings and sweat until soft. Season lightly with salt, dust with paprika and deglaze with vinegar.
5.
Slice the meat and serve on a platter with the julienne vegetables, the horseradish and the onions. Add a little of the broth and sprinkle with parsley.
6.
The rest of the broth can be used for soup, and it also freezes well.
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