Wednesday, August 17, 2011

Viennese Boiled Beef Recipe

This is boiled beef that you will want to make for that very special company. Serves 8.

3 carrots, sliced
2 onions, halved
6 stalks celery, sliced
1-1/2 t. salt
4 sprigs parsley
1 bay leaf
6 whole peppercorns
4 whole allspice
2 lbs. chicken parts (feet, necks, backs or wings)
Water to cover
1 large unpeeled onion
4 lbs. beef brisket

Step 1. Place the vegetables, seasonings and chicken parts in a large covered saucepan, cover with water and simmer 2 hours.

Step 2. Meanwhile, bake the unpeeled onion in a preheated 350 degree oven 30 minutes.

Step 3. Place the beef in a Dutch oven or heavy kettle and strain the vegetable-chicken stock over it. Add more water if necessary to cover meat. Peel and add the baked onion, cover and simmer about three hours or until tender. (The baked onion will almost disintegrate in the broth.) Slice and serve.

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