![]() Stir in the chopped garlic and chopped thyme and cook 1 minute. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Heat a large ovenproof pot over medium heat and add the olive oil. Strain the marinade, discarding the solids. Remove the meat from the marinade and pat dry season with salt. Seal the bag and refrigerate for 2 to 3 days, turning daily. Place the beef in a large resealable plastic bag and pour in the marinade. Bring to a boil, then simmer for 5 minutes. Dress with the sauce and serve with the hot dumplings and cabbage.Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Slice the beef and arrange on a warm plate. Add the cabbage and sauté for 2–3 minutes. To make the cabbage, sauté the onion and speck in the duck fat or lard until the onion is glossy and the speck is cooked. Rinse the sultanas or raisins under warm water and add to the sauce. Whisk in the sour cream and red-currant jelly and season well. Strain the liquid, discarding the vegetables, and return it to the pot to reduce a little and form a sauce. When the beef is cooked, remove it and keep warm. You can serve the dumplings like this, or pan-fry the slices in butter to add a bit of extra flavour and crunchiness. Remove from the water and let it cool a little before unwrapping and cutting into slices 2 fingers thick. Roll up inside the cloth and tie the ends tightly with butcher’s string.Ĭarefully slide the dumpling into a saucepan of boiling salted water and cook for about 40 minutes. Turn the mixture onto a piece of muslin cloth and shape into a large sausage. If it appears too wet, add a handful of breadcrumbs. If the mixture seems too dry you may need to add another egg or two. Add the parsley and nutmeg and season well with salt and pepper. Add 4 eggs, one at a time, mixing well with a wooden spoon. Sauté the onion and speck in a little duck fat or lard until the onion is glossy and the speck is cooked and add to the bread. Heat the milk and pour it over the bread. Add more water if necessary to keep the beef covered while it cooks. Bring almost to the boil then reduce the heat, cover and braise the beef over low heat for 1½–2 hours or until the meat is tender. Pour over the marinade liquid and add the gingerbread if using. Add the vegetables from the marinade and sauté with the beef. ![]() ![]() Heat some olive oil and a knob of butter in a heavy-based ovenproof pot and quickly seal the meat, browning well all over. Rub the beef generously with salt and pepper. Take the beef out of the marinade and pat dry with paper towel. Marinate in a cool place (or in the refrigerator) for a minimum of 2 days, turning the beef frequently. Place the beef, vegetables and parsley in a deep bowl and pour over the red-wine marinade. Add the spices and bay leaves and allow to cool. ½ bunch flat-leaf parsley, finely choppedīring the red wine, vinegar and water to the boil.1 large good-quality, day-old vienna loaf, crusts discarded and cut into chunky cubes. ![]()
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