Cured beef breast with colourful bouillon lentils
easy
195 mins
195 mins
Ingredients
- 1/8 l White wine
- 3 black peppercorns
- 2 Bay leaves
- 1 kg cured brisket of beef (order in advance from the butcher)
- 100 g fresh horseradish
- some stem(s) Savory
- 750 g Celery Tuber
- 500 g French beans
- 250 g red lentils
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 collar Dill and parsley
Directions
- 1
Bring 2 litres of water, white wine, peppercorns and bay leaf to the boil. Wash the meat, add it and cook for about 3 hours at low heat. Leave the pot open a little bit. Peel, wash and thinly slice the horseradish.
- 2
Wash the savory. Celery clean, wash. First cut into slices of about 1 cm thickness, then cut them into pieces. Clean and wash the beans and cut them into pieces. Add horseradish and savory about 1 hour, other vegetables and lentils about 1/2 hour before the end of the cooking time to the meat and cook.
- 3
Season the dish with salt and pepper. Wash herbs and chop roughly. Remove beef brisket from the stock and cut into slices. Pour the lentils and vegetables through a sieve, catching the broth. Remove laurel, peppercorns and savory.
- 4
Mix lentil stock vegetables and 2/3 of the herbs. Arrange on a plate with the meat. Pour in some stock and serve sprinkled with the remaining herbs. Use the rest of the stock for other purposes.
- 5
Onion bread tastes good with it.
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