Boiled Beef, Munich Style (Tellerfleisch)
Cuisine, May 1982
5 hours — 8 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||
Ingredients
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InstructionsPlace beef in deep 4-quart Dutch Oven; pour in cold water to cover. Heat over medium heat to boiling; skim foam from surface. Reduce heat to very low, simmer, covered, 2 hours, skimming surface occasionally. Add carrots, leeks, parsnip, celeriac and parsley to pot; simmer until meat is tender, 1 1/2 to 2 hours. Remove meat to carving board; cover with aluminum foil to keep warm. Transfer vegetables with small amount of cooking liquid to one side of warmed large serving platter; cover with foil. Season cooking liquid in pot with salt and pepper. Carve meat, against grain, into thin slices; arrange overlapping on platter. Spoon small amount of cooking liquid over meat; sprinkle with chives. Serve remaining cooking liquid and horseradish separately. |
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