This recipe offers a simple method of cooking a lean cut of beef in a flavorful stock. The meat comes out very juicy and tender.
This recipe offers a simple method of cooking a lean cut of beef in a flavorful stock. The meat comes out very juicy and tender.
Bring 3 liters of water to boil in a large pot. Add one kg of beef (chuck or round, in one piece). Add 1 peeled onion, 1-2 peeled carrots, 1 peeled parsley root, and half of a bell pepper.
Bring back to a boil, and cover- leaving the lid slightly open. Simmer over low heat for about 2 hours.
After 2 hour, add 3 teaspoons of salt, 7 allspice berries, 3 bay leaves and 1/3 bunch of parsley, dill and basil. Cover, leaving the edge slightly open, and cook for another 20-30 minutes.
Remove the beef from the boiling water, let rest for 10 minutes, and slice against the grain. Boiled beef is delicious served hot or cold.
By Daniella
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