Viennese Boiled Beef
|Carrots||3 , sliced|
|Onions||2 , halved|
|Celery stalks||6 , sliced|
|Parsley sprigs||4 Small|
|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)|
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.