BOILED BEEF CALORIES RECIPES

Steps:

• Rinse boiled beef and pat dry. Boil a large pot of water, place meat inside and return to boil. Remove meat and rinse meat and pot with cold water. Return meat to pot and cover with cold water. Season with salt. Peel onion and stud with cloves. Place studded onion and bay bay leaf into pot with meat, bring to a boil and simmer 2 to 2 1/2 hours. Skim foam if necessary.
• Rinse potatoes, carrots, celery and leek. Peel potatoes and carrots. Cut potatoes into quarters (or smaller, depending on size). Cut leek into rings. Cut carrots and celery into sticks. Place vegetables in pot with meat for the last 30 minutes cooking time. Add more water to cover if necessary.
• Season meat and vegetables with salt and pepper and remove studded onion from pot. Slice meat and arrange on soup plates with vegetables. Ladle cooking liquid over meat and vegetables if desired.
• To serve, sprinkle meat and vegetables with freshly grated horseradish and parsley.

Steps:

• Tie meat with kitchen string to form a "neat joint." (optional).
• Place brisket in a large saucepan or Dutch oven; barely cover with water and bring to a boil.
• Prepare a bouquet garni with the parsley, thyme, and bay leaves (tie together with kitchen string, wrap in cheesecloth, or just drop in if that doesn't bother you); stud each onion quarter with a clove.
• Place bouquet garni in pot with peppercorns, studded onions, turnip, celery, and leek; cover and simmer for 2 hours.
• Add carrots and simmer until carrots are tender, about 30 to 40 minutes.
• Transfer beef to a serving platter, season with salt if needed, surround with carrots, and keep warm.
• Skim fat from surface of cooking liquid, then strain into a gravy boat and serve alongside beef and carrots.