Boiled beef with bouillon vegetables
easy
150 mins
150 mins
Ingredients
- 1 collar Soup Greens
- 1 TEASPOON Peppercorns
- 2 Bay leaves
- 600 g Tafelspitz (bovine tail end)
- 4 medium-sized carrots
- 1 Perennial celery
- 400 g baby potatoes
- 10 g Butter or margarine
- 1 TABLESPOON Flour
- 1/8 l Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1-2 TEASPOONS grated horseradish (from the jar)
- 1 collar бораж и петрушка
Directions
- 1
Clean, wash and roughly dice the soup greens. Boil up the soup greens, peppercorns, bay leaves and meat in approx. 1 1/2 litres of water. Leave to stand for approx. 2 hours at low heat. Clean, wash and slice carrots and celery.
- 2
Peel and wash the potatoes. Take out meat, pour stock through a sieve, remove 1/4 litre of it. Bring the rest of the stock, meat and fresh vegetables to the boil again and let it simmer for 20 minutes at low heat.
- 3
Heat the fat in a pot and sauté the flour in it. Deglaze with 1/4 litre stock and milk and boil thoroughly while stirring. Season to taste with salt, pepper and horseradish. Wash the herbs, chop finely and add.
- 4
Cut the meat open and arrange it covered with the vegetables and some sauce. Remaining sauce extra is enough.
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