... with horseradish sauce and boiled vegetables.
That was the challenge for this evening. Challenge because it boiled today in the House of Okra for the first time there. In order to guarantee
a good success, we bought a very good piece of meat. It is from an Irish bulls. By the Gulf Stream climate remain the animals throughout the year on pasture, resulting in a very tasty meat.
After Reading in various recipes on the Internet was the approach clear. Vegetable soup with sautéed onions is placed in salt water until it is bubbling boil. Then the meat is inserted and switched back the temperature as well until the water simmers just softly to himself. Under no circumstances it should not boil bubbling because of it, the meat is tough.
And here we see the main ingredients. The meat is quite a chunk of nearly two pounds.
the bottom I've never trimmed a bit and removed some minor tendons.
The fat of the top I have not removed before cooking. The broth may be a bit rich and who want to can the fat remove before eating themselves.
the onion cut in half and I have toasted in a cast iron pan without added fat and dark.
I then placed in a large saucepan, cut into chunks vegetable soup, a bay leaf and onions, flavored water with saline.
Once the water boils bubbling
comes to the meat. This makes the cooking process is stopped immediately, and I've switched back the temperature well. The meat should not boil, the water should simmer quietly.
did after two hours of cooking time, I then started the vegetables prepare, we wanted to eat boiled it. There were green beans, broccoli, peppers, carrots and potatoes.
horseradish Also there should be this. For that I peeled an apple, cored and finely grated. Then I stirred in Table 2 tablespoons horseradish and seasoned with lemon juice. Although I would prefer to have freshly grated horseradish, but that did not exist and was out of the glass then sufficient degree of sharpness.
undertaken after a little over 3 hours, I then poured the broth, filtered the boiled vegetables in the broth and the fresh vegetables cooked in succession and in conformity with the cooking times. First the potatoes and beans, and then the carrots, peppers and broccoli at the end. While the vegetables are cooked, I sliced the meat. As expected, it was wonderfully tender and soft. The taste is incomparable. Served
I'm in deep dishes, so we can enjoy a little broth.
arrived at the table then even the horseradish is used.
The meat tasted great to us, it was a very good decision to buy a more expensive piece of boiled beef. It melted on the tongue, had a great taste, and the horseradish that has good support. The vegetables were still crunchy and the broth was full of flavor. An all round successful meal that is sure to give it again if the opportunity arises.
0 comments:
Post a Comment