Cold, blasted calves eye of round with parsnip in mustard-dressing

Ingredients for Cold, blasted calves eye of round with parsnip in mustard-dressing

Instructions for Cold, blasted calves eye of round with parsnip in mustard-dressing

To prepare the Cold, blasted calves eye of round with parsnip in mustard-dressing recipe, please follow these instructions:

The cooking of calves eye of round: getting calves lårtungen in boiling water in a pan where the water just barely cover the meat. Boil up and foams away impurities with a ladle. Add the spices. Reduce the heat and let the meat Cook until tender, about 30 minutes. Turn off the heat and let rest for 20 minutes lårtungen calves in cookie sheet. Used thermometer is switched off when the internal temperature is 60 degrees.

When lårtungen have rested, to cool it quickly. This means that it should preferably be cold in a matter of hours. It can URf.eks. to do so, pour the meat with brine in a cold Bowl and put it in cold water in the sink. After approx. 1 hour put the bowl in the refrigerator for meat is cold.

Parsnip in mustard dressing: put a pot of water with added salt. Peel parsnips core and cut them in slices of ½ cm. Boil them so mører for about 10 minutes, pour them in a colander and let them drain. Then cool the.

So mix the dressing to parsnip core. Begin by pouring boiling water on mustard grains, and let them soak for 10 minutes, after which the water is poured off. Mix sour cream, mayonnaise and mustard. Add the mustard grains and season with salt and lemon juice. Com parsnip core in a "bowl" and pour dressing over. Finally, sprinkled with chopped parsley.

Inserts lårtungen into thin slices and serve parsnip core in mustard dressing and give bread for.