4 servings
Ingredients:
water
2 large carrots, cut into thin sticks
1 teaspoon salt
4 celery stalks, cut into thin strips
3 pound beef brisket
2 leeks, white part only
2 gherkins
1 onion - cut into rings
parsley
Procedures:
1. Heat 2 qt. water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.
2. Cut leeks in 2 inch pieces, then cut in half lengthwise. Add leeks, onion, carrots and celery to beef. Cook until beef and vegetables are tender.
3. Cut beef into 1/2 inch slices.
Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
4. Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley. Serve with Swedish mayonnaise.
Ingredients:
water
2 large carrots, cut into thin sticks
1 teaspoon salt
4 celery stalks, cut into thin strips
3 pound beef brisket
2 leeks, white part only
2 gherkins
1 onion - cut into rings
parsley
Procedures:
1. Heat 2 qt. water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours.
2. Cut leeks in 2 inch pieces, then cut in half lengthwise. Add leeks, onion, carrots and celery to beef. Cook until beef and vegetables are tender.
3. Cut beef into 1/2 inch slices.
Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
4. Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley. Serve with Swedish mayonnaise.
No comments:
Post a Comment