Boiled Beef

Add meat with salt (if brisket is used, do not use salt), bay leaf spice and peppercorns to boiling water, cook in closed pot on 1 or automatic heat 4 to 5 for about 2 hours, 30 minutes before the end of the cooking time add the prepared vegetables, cut into coarse pieces, to the soup and cook until done. (In the Kelomat, boiled beef has a cooking time of about 40 minutes).

Then remove meat and vegetables from the clear soup, rest for 5 to 7 minutes before cutting, then cut diagonally to the grain into finger-thick slices.

Serve with chive sauce, vegetables, roasted potatoes and apple horseradish.

Freeze for later use.

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