Boiled beef viennese style

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Portionen: 8

  • 1 piece Brisket (approx. 2,5-3kg)
  • 300 g Celery
  • Yellow carrots
  • Carrots
  • Parsley root
  • 200 g Onions (in skin)
  • 1 stick Leek
  • Lovage
  • 5 l Water
  • 1 kg Beef bones
  • Sea salt
  • 5 tbsp Chives (cut into fine rolls)
  • 15 pieces Peppercorns
  • Salt

Wash meat and bones in cold water. Bring the 5 litres of water to boil in a large pot, put brisket, bones, peppercorns in, simmer on low heat, you must expect 3-4 hours cooking time. Skim occasionally. Halve onions and fry the cut areas in a pan until they become dark brown. Wash celery, yellow carrots, carrots ans parsley root, leek, lovage and onions 1 hour before finishing and leave to simmer on low heat. Remove cooked, tender meat from the pot, season soup with salt and pepper, strain through a sieve. Cut the beef into finger-thick slices across the grain, pour soup over it and sprinkle with sea salt and chives.
Fried potatoes, apple-horseradish and chive sauce are traditionally served with the dish, but dill string beans, cream spinach, romaine lettuce with peas and pumpkin are also very suitable.


You can also prepare the following pieces of beef in the same manner: Centre cut rump, tail of rump, lean or fat chuck tenderloin, tender cuts from the shoulder (so-called Kruspelspitz, Kavalierspitz) or loin.
You get a particularly good garnish - regardless of calories and cholesterol-, if you briefly poach beef marrow slices in the hot soup and serve the marrow with salt and lots of freshly ground black pepper on crispy toasted brown bread.

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Boiled beef viennese style

  1. gackerl
    gackerl kommentierte am 07.12.2014 um 09:41 Uhr


  2. ewaldi
    ewaldi kommentierte am 31.08.2014 um 17:33 Uhr


  3. chrisi0303
    chrisi0303 kommentierte am 19.05.2014 um 13:49 Uhr


  4. Maxi20
    Maxi20 kommentierte am 24.03.2014 um 06:11 Uhr

    sehr gut

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