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Austrian GP
Gekochtes Rindfleisch (Boiled Beef)
Ingredients
3 pounds chuck steak
1 veal knuckle or marrow bone (optional)
1 large carrot
1 stalk celery, with leaves
1 small knob celery root, trim off straggly roots, peel
and rinse
1 small parsnip, scraped and cut in half lengthwise
1 parsley root, scraped
1 tablespoon salt, or as needed
The meat should be tied with string so that it will retain
its shape.
Method
Bring 6-7 of water to boil I have a very large soup pot
that I use for this. Place tied meat and bone (if used) in
large soup kettle or Dutch oven and pour boiling water
over it. There should be about 6" of water above surface
of meat. If you prefer, you can start to cook meat in cold
water; this will give the broth a better flavour but the
meat will lose some in the process. Cover pot and simmer
slowly but steadily 2 hours, skimming as necessary. Add
vegetables and simmer another 2 hours, or until meat is
tender and can be pierced easily with carving fork or
skewer. When meat is done, taste broth and season as
needed. Slice meat onto heated platter, spoon a little
soup over it and slice vegetables around it.
Wine
Zweigelt 2000 several to choose from all perfectly
delicious
Austria does produce some excellent reds of nearly all
varietals. Please note that Syrah (Shiraz) vines have only
just been granted permission to be grown in Austria, so I
can’t comment on this particular type of varietal wine,
other than to say I am sure they will produce something of
worth in a few years.
By Phil Hitchings
- the Grand Prix Gourmet
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