John Myers
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Crown Meat in Stock with Vegetables and Homemade Herb Butter
The perfect crown meat in stock with vegetables and homemade herb butter recipe with a picture and simple step-by-step instructions.
The meat
- 500 g Kronfleisch (beef diaphragm)
- 750 Milliliters Meat broth (even mixed)
- 1 medium sized Peeled onion
- 1 medium sized Peeled carrot
- 1 leaf Laurel
- 1 Teaspoon. Black peppercorns
- 5 pressed Juniper berries
- 1 Mocha spoon Salt
- 1 pinch Sugar
For the vegetable stock
- 2 peeled Carrots (slices)
- 3 medium sized Onions (sliced)
- 1 middle piece Fresh celery
- 1 half Bay leaf
- 1 Teaspoon. Black peppercorns
- 1 pair Juniper berries
- 1 liter Water
- Salt
- 2 Teaspoon. Horseradish from the jar
Herb butter
- 125 g Soft butter
- Parsley and chives
- 1 Teaspoon. Vegetable paste https://www./rezept/537600/Gemuese-Paste-neu.html
- Fresh farmer’s bread
Beef broth
- The broth from The chips
- Https://Www..De/Rezept/537599/Fleischbruehe-Mit-Gemuese-Eingeweckt.H
Preparation of the meat
- First of all, an explanation: You can get this meat on request from the butcher (butcher) It is long strands that you portion, and then comes the lint work. This consists of removing the silver skin and possibly cutting off the light areas on the lower edge. The better the meat is cleaned, the less it bends when it is cooked. There are people who like it “medium”, others “medium rear” or even “English” and still others “through” I recommend a pressure cooker. 15 min. And a few “wooden sticks” so you can see what one or the other would like to have “Please do not throw these sections away I boil them because I use this broth for the vegetables. And let’s go, s
- Once the meat has been portioned and cleanly cleaned, the meat is set aside. Water (if you have a stock of meat in the pot) If you don’t use a good stock cube. Add the vegetables to the water (or stock), add the spices and let it get hot, slowly bring to the boil. Boil the remains of the cleaned meat with water, add a little salt, foam forms but does not matter, it is then clarified through a paper filter anyway. This stock is used to collect the vegetables on the side.
The side dish of vegetables
- Peel the vegetables, slice them into medium-sized slices, put them in a saucepan and fill up with water, add the spices and cook a little, it can be a bit bite. Drain the broth (can be added to the meat broth) Filter the broth from the leftover meat and add it to the vegetables, keep warm)
- Soft butter, I mix fresh herbs such as, chives, parsley, and a teaspoon. “Vegetable paste” fill them in a piping bag and inject tuffs onto a plate, into the freezer and when served on the plate or spoon. Served with bread. Keep the plate warm, the bread is cut, everything is ready:
Now the last step
- Please have a “timer” ready: The broth is now boiling, depending on your taste I thread the pieces of meat, “English takes about 2 minutes.” Medium takes about 4 minutes, “Medium rear, about 5 minutes. “and” through “is best done in a pressure cooker for 15 minutes.
- Serving: Place the meat in the warm bowls and fill with meat stock. the side dish vegetables come on top and sprinkle fresh parsley. Fresh farmer’s bread, herb butter and horseradish are served with it. A lot of people like “Maggi” or “Streu Wort”.
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