Boiled beef and veal, as in Tuscany

Ingredients for Boiled beef and veal, as in Tuscany

Instructions for Boiled beef and veal, as in Tuscany

To prepare the Boiled beef and veal, as in Tuscany recipe, please follow these instructions:

This right requires a large 10 litre soup pot. This brought 6-7 litres of water to a boil and the flesh — except marv whining-met in the water. When the water is boiling again, add a little coarse kitchen salt. Let the meat simmer in saucepan for 1 hour-remember to lather impurities of along the way.

While the Pan stands and simmer the carrots and onions, peeled and cut into coarse pieces. Pale celery and leeks cleaned and cut well in coarse pieces. Individual cloves garlic peeled and cut into slices. The parsley is washed and torn into small pieces.

When the meat has simmered the talked-about hour, met all the vegetables into the same pot. At the same time add cloves, Bay leaves and peppercorns and the whole thing simmer now ahead in further 45 min.

When the 45 min is gone be complied with a piece of gauze fabric on marrow pipe, so the marrow doesn't fall out, after which it shall be laid down in the pan. Here simmer it with in a further 20 min. While toasting 4 large pieces of bread French bread or rye bread, and the 2 onions, peeled and chopped fine.

So take everything out of the pan. The meat is cut into neat slices and served on a large platter with the vegetables & served with strong mustard.

Marrow from the marrow pipe is scraped out with a sharp knife and serve beside on toasted bread with finhakket onions.