Boiled meat
Description
The recipe won't take much time. For boiled beef, shoulder, shank, flank, and brisket cuts are typically used. Be careful not to overcook the beef, as overcooked meat becomes tasteless and loses its nutritional value. Preparation: Take beef from the rump, chuck (with hump and brisket), or from the thick fillet. In a large pot, bring cold salted water to a boil. Place the beef into the boiling water. Skim off the foam, add spices and herbs to taste, cover the pot diagonally with a lid, and simmer over low heat for 3 1/2 hours. The meat should be tender enough for a skewer to pass through easily without any blood appearing. Make sure not to overcook the meat. If desired, sprinkle the cooked beef with breadcrumbs and lightly bake in the oven. When serving, slice the beef thinly across the grain using a sharp knife. Serve the beef hot with vegetable side dishes, root vegetables, boiled potatoes, rice, pasta, vermicelli, etc. Serve mustard or horseradish separately on the side.