Beef stew

I would describe the boiled beef in one word – simplicity.

I can’t say that it belongs to the soups or if so I think it should be in the ranking of clear soups due to the lack of construction. Despite the scarce products, it is a wonderful nutritious and nutritious broth for cool evenings. It is easy to prepare, except for the long cooking of the veal, but the vegetables that are part of it are in every jar for greens.

I have seen many recipes in which the broth is “flavored” with heavy spices, but for this recipe it is necessary for the honor of the taste dominant to fall on the veal.

The first thing I will note is that I do not have a pressure vessel, so I prepared it in an ordinary pot with a capacity of 5 liters, in which I occasionally frothed the broth. I guess the pride of every housewife is the clear broth. I’m obviously not one of them, but I try to get closer to their perfect sense. The advantage of the pressure cooker is that, as with beans and veal, it cooks faster, but I do it in a typically traditional way.

Second – a wonderful boiled beef is obtained when it is on the bone, ie. of veal shank. I know from my grandfather that everything that is cooked on the bone is tastier, because the juices / this is gelatin or collagen / that are contained in it give a much denser taste to the liquid part. It is no coincidence that the most famous sauce made from beef bones is Demi-glass.

And without much whining and annoying you with history or facts, I set to work to write you my version of boiled beef and I hope you like it.

Necessary products:

1 veal shank
3 medium-sized potatoes
3 carrots
1/2 onion
1/2 head of celery
salt and 1-2 grains of allspice

Method of preparation:

I wash the veal and put it in a deep bowl with water. I let it boil, foaming it periodically. What I do after it is ready is to pass it through a brush to make sure that there is no foam left in the broth.

After straining it, I put the vegetables, which I have previously cut in bulk.

Beef stew
Beef stew
Boil until they are ready and add the veal, which I have previously deboned and cut into pieces. Let it cook for about 4-5 minutes to even out the flavors.
Season with salt and allspice.

PP: It became divine.

Enjoy your meal.