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Boiled Beef

Flavor.of.Europe's picture
Ingredients
  Beef 2 Pound (1 Kilogram Of Rolled Rump Or Sirloin)
  Carrots 2 , sliced
  Celery stick 2 , cut into short lengths
  Onion 1 Medium, peeled and quartered
  Parsnip 1 Small, peeled and cut into rounds
  Tomatoes 4 , halved
  Water 3 Pint (1.8 Liter /7.5 Cups)
  Salt To Taste
  Chopped chives 1 (Fresh)
Directions

Put all vegetables into a large pot, add water, salt, and bring to the boil.
Add beef, and bring to boil again.
Cover, and simmer very slowly for 3 hr., or until meat is tender.
Remove meat from pot, and carve into medium-thick slices.
Arrange on a warmed serving platter, and sprinkle with chives, surrounded by the cooked vegetables.
Strain stock, skim off fat, and serve first, as a soup, with Leberknodel, or other dumpling.
Tafelspitz can be served hot, with horseradish sauce, sauted potatoes, and boiled cabbage, or cold, with chive sauce or creamed apple sauce, cabbage salad, and pickles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Healthy

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