Pawaru-Grahmata

№ 14II. nodaļa

Vēršu gaļa ar rāciņiem

Boiled beef with turnips

  • Serves 6
  • about 3 hours
  • Melnraksts · vēl nav izmēģināts

1796Wehrschu-galla ar rahzinneem.

Modernizētslpp. 57 · PDF 71
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Put the beef in a heavy pot and add broth or water just to cover. Bring slowly to the boil and skim, then add the salt and pepper. Cover and simmer gently for 2–2½ hours.
  2. Add the turnips and parsley for the last 25–35 minutes, until both meat and turnips are tender.
  3. Lift out the meat and turnips. Strain the cooking liquid.
  4. Melt the butter in the empty pot, stir in the flour and cook for 2–3 minutes until lightly golden. Gradually whisk in about 500 ml of the cooking liquid, only as much as you need for a sauce, and simmer for 5 minutes.
  5. Return the meat and turnips to the sauce and simmer gently for 10 minutes, until it is smooth and well flavoured. Taste for salt.
  6. Slice the beef onto a warm dish, pile the turnips on top and pour the sauce over.

Notes

What the book says vs. what we added

the beef boiled in a little broth with peeled, diced turnips, chopped parsley, pepper and salt, then a light roux made in the emptied pot with only as much cooking liquid as the sauce needs, the meat and turnips simmered in it briefly, and the turnips piled on the meat to serve, are all the book's. The cut, the amounts and the times are ours.

Timing

the book cooks the turnips with the meat from the start. Turnips cooked for 2 hours or more would fall apart, so we add them near the end.

Turnips

rāciņi are turnips. A swede (rutabaga) works too, cooked a little longer.

The rest of the broth makes a good soup.

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