Description
It is surprising that experienced gourmets in the time of Alexander Dumas despised to the boiled beef, calling it the meat without the juice. However, the writer was of a different opinion, he argued that, boiled beef is a real genius for poor people and small household that it provides not only lunch today, but tomorrow, the next day.
Ingredients
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Beef
700 g
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Fat
250 g
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Carrots
1 piece
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Onion
4 piece
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Garlic
2 tooth
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Carnation
2 piece
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Thyme
1 tsp
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Bay leaf
1 piece
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Dry white wine
200 ml
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Water
400 ml
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Salt
Cooking
Beef wash, Pat dry with paper towel
Slice the bacon in small pieces and feed them meat.
Peel the carrots, garlic, onions, one onion, stick 2 clove Bud. Carrot coarsely chop.
Put all in a saucepan with a thick bottom.
Pour in karulu water and wine, bring to a boil, remove the foam, add salt and cook 2 hours on slow fire, periodically removing the fat.
Ready to get the meat and slice.
Of the remaining vegetables and broth to make a puree, RUB through a sieve or in a blender. Bring the sauce to a boil, place the meat inside, warm up.
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