Second courses

Steamed beef with carrots and parsnips

1. Soak the beef overnight in a salt solution (1 tablespoon of salt per 200 ml of water). In the morning, drain the solution, dry the meat and make longitudinal punctures in it with a long, thin knife.

2. Wash, clean and cut carrots and parsnips into long, thin bars. Insert them into the punctures in the meat.

3. Rub the beef on all sides with ground black pepper, coriander and suneli hops.

4. Put the meat on the grill of the steamer and cook under the lid for an hour. Then turn the beef over to the other side and cook for another hour. Keep the meat under the lid of the steamer until it becomes warm. Then place it under the press until it cools completely. Then wrap the beef in foil and put it in the refrigerator overnight. Before serving, cut the meat into pieces.

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