Cooked Beef

Rating: 3.51 / 5.00 (536 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



Briefly blanch (scald) the bones and add cold water together with any beef trimmings (parrères).

Add root vegetables, bay leaf, parsley stalks and a little salt and let simmer for about 45 minutes. Skim off fat and foam. Add meat and simmer at 85 °C for about 3-4 hours until tender.

In the meantime, pour in cold water and degrease or skim. (Do not bring to the boil, as this would make the soup cloudy!) Remove softly cooked meat and immediately quench in cold water.

Season soup to taste and slowly warm sliced meat in it. Serve with vegetables as desired and sprinkle with chopped chives.

Related Recipes: