Boiled Beef with Spicy Lemon-Garlic Broth
Main Dishes • Russian
Description
Boiled beef with spicy lemon-garlic broth
Ingredients
- Beef 5 lbs
- Chicken bones 5 lbs
- Champignons 6 pieces
- Tomatoes 1 piece
- Onion 2 heads
- Garlic 8 cloves
- Celery stalk 1 piece
- Carrot 1 piece
- Lemon 2 pieces
- Mild Chili Spice 1 piece
- Bay leaf 1 piece
- Green peppercorns 6 pieces
- Cilantro 5 oz
- Parsley 0 oz
- Brandy 5 fl oz
- Pasilla Pepper 0 oz
- Salt to taste
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Cut the beef bones into small pieces and sauté them in vegetable oil until browned. Transfer the bones to a baking sheet, and in the same skillet where they were cooked, sauté roughly chopped onion, carrot, and celery until golden.
Step 2
Unload the vegetables onto a baking tray with bones and place it in an oven preheated to 390°F for half an hour. Remove the tray with the bones and roasted vegetables, and transfer its contents to a deep pot. Add a piece of meat and pour in water until it covers the vegetables, bones, and meat by about one centimeter.
Step 3
Place the pot on the heat, bring the water to a boil, reduce the gas to medium, and simmer for an hour, constantly skimming off the foam and ensuring that the liquid does not boil vigorously, lowering the heat if necessary.
Step 4
After an hour, add the mushrooms, tomato, bay leaf, peppercorns, chili, parsley, and pour in the brandy. Cook for another two hours, occasionally skimming off the foam and fat.
Step 5
After two hours, season the broth with salt, taste it, and add more salt if needed. Cook for another ten minutes, then remove the cooked meat and strain the broth through a fine sieve. Pour about half a liter into a bowl and mix the broth with the juice of two lemons, coarsely chopped cilantro, pink peppercorns, and crushed garlic.
Step 6
Slice the meat and serve it drizzled with broth.
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