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Viennese Boiled Beef

Western.Chefs's picture
Ingredients
  Carrots 3 , sliced
  Onions 2 , halved
  Celery stalks 6 , sliced
  Salt 1 Tablespoon
  Parsley sprigs 4 Small
  Bay leaf 1
  Whole peppercorns 6
  Whole allspice 4
  Onion 1 Large, unpeeled
  Beef brisket 4 Pound
  Water 1 Cup (16 tbs) (As Required To Cover)
  Chicken parts 2 Pound (Feet, Necks, Backs, Wings)
Directions

1. Place the vegetables, seasonings and chicken parts in a large covered saucepan, cover with water and simmer two hours.
2. Meanwhile, bake the unpeeled onion in a preheated moderate oven (350° F.) thirty minutes.
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 the meat. Add the baked onion, cover and simmer about three hours.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef

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