Boiled beef with vegetables and horseradish | Tender and aromatic
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Masterpiece
Sezamo
Un clasic desăvârșit al bucătăriei românești: bucăți fragede de vită fierte domol cu legume dulci de grădină și servite cu un sos catifelat și picant de hrean cu smântână.
Ingredients
Preparation method
Preparing and cooking the meat
Wash the beef well and place it in a large pot. Pour in about 3-4 liters of cold water, enough to cover the meat well, and add 1 tablespoon of salt.
Place the pot over medium heat and bring to a boil. Carefully skim off the foam that forms on the surface with a slotted spoon until the broth is completely clear.
After skimming, add the black peppercorns and bay leaves. Reduce the heat to low, partially cover with a lid, and let the meat simmer gently for about 1.5 - 2 hours, until it begins to soften.
Chef's tip
For an exceptional boiled beef, simmer the meat on very low heat without a hard boil, to keep the meat fibers extremely juicy and tender.
The remaining broth is a delicious concentrated beef soup, which you can enjoy as a first course with homemade noodles or keep as a cooking stock.
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25 min
Under an hour
