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Ruptured calf spidsbryst with beetroot

Cook time: 0 min.
Servings: 4

Ingredients for Ruptured calf spidsbryst with beetroot

Lots of chopped herbs such as parsley, dill or Chervil:
Stems of a large bdt. parsley
0.5tspGrated to a usprøjtet lemon
0.5sliceCelery (about 2 cm thick)
1Bay leaf
1000gVeal spidsbryst for cooking
1-2tspLemon juice
4tbspCoarse salt

Instructions for Ruptured calf spidsbryst with beetroot

To prepare the Ruptured calf spidsbryst with beetroot recipe, please follow these instructions:

Mix the salt and sugar. Came the brisket in a plastic bag and benefit salt/sugar on all sides of the bag with the meat in a. put the deep dish and style it in the refrigerator in a døgnstid. Turn bag several times along the way so the brine forming it spread on the meat.

Take the brisket out of the bag and rinse any salt residues. Pat it dry with paper towels and place it in a saucepan with cold water which almost covers. Bring to the boil.

Makes the vegetables to boiling istand. Foam water around the breast and add the vegetables, pepper and bay leaf. Put the lid on and let the pot simmer on very low flame in 2-2 1/2 time. Cream soup of impurities regularly.

Wash them and boil them in salted water until tender. (It takes 30-40 min.)

Pour them over with ice cold water and rub the skin with your fingers.

Take the meat up, put it in a heat-proof platter and keep it warm. Sieve the soup into another pan and toss the vegetables out never boil them to death. Cream soup of the fat and boil it into to the 5-6 dl. Style approx. 2 dl to side and freeze the rest for another time *).

Set during a hot ovngrill with the brisket fat side up. Let it be light brown and crispy.

Cut them into smaller pieces and getting them in a saucepan with the butter and let them Saute slightly in the. Swing them around a bit in the Pan along the way. Add 1.5 dl of beef "soup and let the fumes away, so beetroot strips now closest are glazed. Season to taste with lemon juice and must as well as salt and pepper. Add the chopped herbs.

Cut the breast into slices and serve them with them e.g. butter and fried potatoes.

*) A bit of soup is always good to have in the freezer-even if it's quite saline. Use the example as a starting point for a sauce or a vegetable soup.