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 The Grand Prix Gourmet Gallery Back to the Grand Prix Gourmet Contact the Grand Prix Gourmet

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