Boiled beef with sour cherry sauce | Tender Transylvanian classic
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Masterpiece
Sezamo
O capodoperă a bucătăriei tradiționale ardelenești: rasol de vită fiert domol cu legume până devine fraged, acompaniat de un sos catifelat dulce-acrișor de vișine.
Preparation method
Boiling the meat and vegetable base
Rinse the beef well and place it in a large pot. Pour in about 2.5 liters of cold water and add 1 tablespoon of salt. Place the pot over medium heat and bring to a boil, skimming off all the foam that forms on the surface with a slotted spoon until the broth remains completely clear.
Peel the yellow onion, carrots, and celery root. Add the whole vegetables to the pot, along with 2 bay leaves and the black peppercorns. Cover partially with a lid, reduce the heat to low, and simmer gently for 90-120 minutes, until the meat is extremely tender and easily pierced with a fork.
Preparing the sweet and sour cherry sauce
Remove the cooked meat and vegetables onto a warm plate and keep them covered. Reserve the flavorful beef broth, straining about 200-250 ml for the sauce.
Chef's tip
If using frozen sour cherries, allow them to thaw partially before adding them to the sauce and use all the released juice for extra color and pleasant acidity.
The remaining clear beef broth is excellent served with homemade noodles or kept as a concentrated stock for other dishes.
25 min
Under an hour
