Stewing meat

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Preparation

1 kg beef, brisket flat cut or brisket point cut
2 carrots, peeled, quartered
½ small celeriac, peeled, quartered
2 small onions
1 bay leaf
2 cloves
4 black pepper corns
½ - 1 l vegetable bouillon
Put the meat, vegetables and spices in the cooking tray, then add the vegetable bouillon. The bouillon must cover the meat.
Put the cooking tray into the cold cooking space on to the wire shelf at level 2. Steam 100 °C, 90–120 minutes (depending on the thickness of the meat).

Tips

If you are serving potatoes as an accompaniment, they can be cooked along with the meat.

  • Cooking tray unperforated, 10 cm high, 1/3 GN
  • Wire shelf
Quantity Ingredient
2 small onions
½ small celeriac
1 bay leaf
4 black pepper corns
1 kg beef, brisket flat cut or brisket point cut
2 cloves
½ l vegetable bouillon
2 carrots

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