Traditional Beef Rasol with Vegetables and Horseradish | Tender and Aromatic Romanian Classic
(0)
130 min
Masterpiece
Sezamo
O capodoperă a bucătăriei clasice românești: rasol fraged de vită, fiert domol la foc mic alături de morcovi dulci, păstârnac, țelină și cartofi aurii. Servit cu legume întregi, puțină supă aromată și un sos iute de hrean cu smântână.
Ingredients
Preparation method
Meat preparation and skimming
Wash the beef well and place it whole (or cut into 2-3 large pieces) into a large 5-6 liter pot. Pour in about 3-4 liters of cold water, enough to generously cover the meat.
Place the pot over medium-high heat and bring to a boil. When it starts boiling, reduce the heat to low and carefully skim off the foam from the surface using a skimmer, several times, until the broth remains perfectly clear.
Slow simmering with vegetables
After thoroughly skimming the broth, add the salt, black peppercorns, and bay leaves. Peel the onions and add them whole to the pot. Cover with the lid partially open and let the meat simmer gently over low heat for about 60 minutes.
Chef's tip
For the rasol to turn out extremely tasty and the meat juicy, always start boiling the meat in cold water, not hot water. This ensures an ideal transfer of flavors between the meat and the broth.
The clear broth remaining from the rasol makes an extraordinary base for a homemade noodle soup or can be served as is, in a cup, alongside the main course.
Nutritional values
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25 min
Under an hour
