Boiled meat

Ingredients for 4 servings:

• 1 kg beef (ox breast)
• Meat broth
• Wine
• 2 m.-large carrot(s) , (carrots)
• ½ stalk(s) leek
• ¼ head of celery
• 1 small onion(s)
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the meat in enough hot cooking liquid (half white wine and half meat stock) to cover three-quarters of the way through, and cook at a simmer; do not boil! The meat is done when only clear juices run out when pierced with a larder; after about 1.25 hours. Clean the vegetables and cut into fine, finger-length strips. Add to the meat 20 minutes before the end of the cooking time (the point at which slightly pink meat juices run out when pierced with a larder). Now add more salt to the stock if necessary, heat briefly to a high heat, and then reduce the heat to low. To serve, thinly slice the meat, pour over a little cooking stock, and layer the vegetables on top. Serve with boiled potatoes.