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🍽️ Tender Boiled Beef Brisket with Root Vegetables

494 kcal · 30 min · 4 servings

Tender Boiled Beef Brisket with Root Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat two liters of water in a large pot. Add the cured meat so it is just covered. Bring the water to a boil. Skim off the rising foam with a slotted spoon. Only salt the water if you are not using cured meat.
  2. 2. Add bay leaves, one clove, and peppercorns to the meat. Simmer everything on low heat with the lid half on for one hour.
  3. 3. Wash the soup vegetables and remove any dirt. Peel the carrot and celery. Cut the carrot, celery, and leek into large chunks.
  4. 4. Do not fully peel the onions. Cut them into quarters with the skin on. Add the prepared vegetables and onions to the meat. Simmer everything for another hour on low heat with the lid half on.
  5. 5. Wash and peel the carrots and celery. Cut them into one to two centimeter cubes. Halve the leek lengthwise, wash it, and cut it into one centimeter wide strips. Peel the potatoes and cut them into two to three centimeter cubes.
  6. 6. Remove the meat from the broth. Strain the broth into a second pot. Measure out five hundred milliliters and return it to the large pot. Place the meat in the second pot with the remaining broth and keep it warm, covered.
  7. 7. Add the potatoes and vegetables to the measured broth in the large pot. Bring everything to a boil. Simmer on low heat with the lid on for fifteen to twenty minutes. Season to taste with salt and pepper.
  8. 8. Wash and peel the horseradish. Grate it coarsely. Wash the parsley, shake it dry, and pick off the leaves. Finely chop the leaves.
  9. 9. Remove the beef brisket from the broth. Slice it. Serve the slices with the broth potatoes. Sprinkle the dish with grated horseradish and chopped parsley.

Nutrition per serving