Culinary Inspirations

Piece of beef cooked and served in bouillon More recipes
Piece of beef cooked and served in bouillon Piece of beef cooked and served in bouillon

Excellent idea for a family dinner dish.

 

  • Piece of beef cooked and served in bouillon 3-3,5 h
  • Piece of beef cooked and served in bouillon 5-6 persons
  • Piece of beef cooked and served in bouillon Cooking
Ingredients
  • about 1-1.5 kg of boneless chuck– Qulinary Feast
  • 3 onions
  • 3 carrots
  • one medium-sized head of white cabbage
  • ½ of a large celeriac
  • 1 leek
  • 10 g of parsley or dill
  • seasonings: salt, black pepper in grains, allspice, bay leaves
Cooking instruction
  • Dry the chuck steak with a paper towel. Wash, peel and cut the vegetables, as for standard bouillon.
  • Place the meat, vegetables and seasonings into a pot and cover with cold water. Add an onion, cut in half and browned over fire or in the frying pan (without fat). Bring to boil, cook the whole lot over low fire for about 3-3.5 hours, until the meat becomes tender. Remember to remove the foam which gathers on top of the bouillon. The bouillon should be aromatic and clear. Season with salt and freshly ground pepper.
  • Before serving, garnish lightly with chopped parsley or dill.
Used product: Chuck Chuck

Element cut from the upper section of forequarter. Culinary applications: stewing, especially recommended for cooking goulash.

Chuck Chuck See more products