INGREDIENTS
- 2 kg of beef brisket pulp
- 2 large stalk of leek
- 2 large onions
- 6-8 celery stems
- 2 large carrots
- 2 large parsnip root
- 300 ml dry white wine
- flour
- 1 tsp. juniper
- salt and freshly ground black pepper
- melted butter
STEP-BY-STEP PREPARATION FOR PREPARATION
Step 1
Cut the leeks along in half, rinse, cut crosswise into pieces according to 2, see Onion peel and cut into 2 feathers.
Step 2
Carrots and parsnips clean and cut into large cubes. Just slice the celery. Fry all vegetables in batches in melted butter.
Step 3
Cut the brisket into large pieces of 4–5 cm. Season with salt, pepper, roll in flour and fry in a large brazier (roaster, roaster) in ghee until golden brown.
Step 4
Fill the brisket with white wine, evaporate it to third. Put the fried vegetables, add 1,5 glasses of hot water and juniper. Close the lid, bring to a boil, reduce to a minimum the heat and simmer 3 h. Sometimes gently mix, if necessary top up with a little water - the sauce should turn dense.
Source: gastronom.ru