Cured beef breast with turnip vegetables

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Clean, wash and roughly cut the soup greens into pieces. Peel onion. Put the soup greens, onion, bay leaf, cloves and peppercorns in a pot with 2-3 litres of water and bring to the boil. Put the meat into it and simmer covered over medium heat for 21/2 - 3 hours.

2. 2

   In the meantime clean and wash turnips and carrots. Dice the turnip and cut the carrots into slices. 20 minutes before the end of the cooking time, remove 1/2 litre of the meat stock. Bring the broth to the boil and cook the vegetables in it for 15-20 minutes.

3. 3

   Drain and collect the broth. Heat the fat in a saucepan and sauté the flour in it. Add milk and 1/4 litre of the broth. Simmer for about 5 minutes while stirring. Wash the chives, dab dry and cut into small rolls.

4. 4

   Add the vegetables to the sauce and season with salt and pepper. Remove meat from the stock, cut into slices and arrange on a plate with the vegetables. Serve garnished with parsley.

Nutrition Facts

KCAL
670 kcal

CARBS
14 g

FATS
45 g

PROTEINS
52 g