Boiled cuvette with winter herbs

Ingredients for Boiled cuvette with winter herbs

Instructions for Boiled cuvette with winter herbs

To prepare the Boiled cuvette with winter herbs recipe, please follow these instructions:

Cuvetten rub with Rosemary, thyme, salt and pepper and let it pull cool for the next day. Bring 1 litre of water to a boil. Lower the meat into the water and simmer tender in about an hour. Clean the vegetables and share them into smaller pieces. Put the vegetables down by the meat and cook them with the last half hour, they must not be too lax. Take the meat and vegetables up and keep it warm under foil. Cook the soup in by excessive heat and season with salt and pepper. Cut the meat into thin slices and serve in deep dishes with vegetables and a bit of the soup.