Boiled beef with prunes Prunes
makes 4 portions
Ingredients
1 kg prime boiled veal (or beef)2 jars (400 ml each) veal stock
2 bay leaves
4-5 allspice grains
1 clove
1 teaspoon pepper corns
2 onions
150 g celery roots
250 g carrots
1 leek
Salt, pepper
150 g Californian prunes
1 fresh horseradish root (finger length)
Preparation
1. Wash veal and place together with veal stock, bay leaves, clove and pepper grains into a pot. Peel and add onions. Heat up, skim and let simmer for approx. about one hour on low heat.
2. Peel celery and carrots. Wash and rinse together with leek. Cut vegetables into pieces and slice leek as desired.
3. Remove veal from stock and keep warm. Strain stock and pour back into the pot. Season with salt. Steam vegetables in stock for approx.10-15 minutes. Add prunes at the last minute. Season with salt and pepper.
4. Peel horseradish and grate finely. Slice veal and arrange together with vegetable stock and dried plums on soup plates. Garnish with horseradish.
Serve with steamed potatoes.
Preparation time approx. 80 minutes
Nutritional value per portion:
Energy: 375 kcal
Protein: 56,3 g Fat: 4,8 g Carbohydrate: 26 g