Boiled beef breast in heavy parsley with new onions, corn roots and carrots

Ingredients for Boiled beef breast in heavy parsley with new onions, corn roots and carrots

Instructions for Boiled beef breast in heavy parsley with new onions, corn roots and carrots

To prepare the Boiled beef breast in heavy parsley with new onions, corn roots and carrots recipe, please follow these instructions:

Start by boiling the water in a suitable large pot. Put the ox breast in the boiling water and let it boil again. Now dampen the heat so the meat just boil, foam for grease and impurities frequently at the start and let the meat boil approx. 30 minutes.

The vegetables and herbs to be cooked with are cleansed and cut into coarse pieces and put into the saucepan with salt and pepper. Now let the meat boil on the vegetables approx. 1 hour. Take the meat and sieve the soup through a fine-sifted sieve or a cloth and pour the soup back into the pan.

Bring the soup into the boil again and leave it. Cook for a while if it is desired to be more powerful. Season with salt and pepper.

The cleaned vegetables for the garnish are cut into pieces and put into the boiling soup and boiled for approx. 3 minutes. Finally add 1 bunch of chopped parsley.

Cut the beef breast into a little thick slices and put a few slices into a deep plate together with soup and vegetables.