Rindfleisch in Bier - Boiled Beef in Beer

Here is a recipe for the meat lovers. Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen


well-trimmed 4-pound piece of beef (rump or flank)
6 slices of bacon
2 onions
2 carrots
2 turnips
6 peppercorn
6 juniper berries
2 bay leaves
3 curls of lemon rind
2 tablespoons butter
3 tablespoons flour
salt and pepper to taste

Pound a well-trimmed 4-pound piece of beef, rump or flank, with a wooden mallet and rub it well with salt and black pepper. Lay it in a deep casserole on a bed of 6 slices of bacon, and spread 2 onions, 2 carrots, and 2 turnips, all chopped, 6 peppercorns and 6 juniper berries, 2 bay leaves, and 3 curls of lemon rind, over and around the meat. Add just enough beer to cover and simmer the meat, covered, for 2 1/2 hours. Drain off the reduced broth and keep the meat hot. Brown 2 tablespoons butter, blend in 3 tablespoons flour, and cook the roux (basis for sauces)over very low heat stirring, until it is brown and smooth. Gradually add 2 cups of broth from the meat and simmer the sauce over very low heat for 20 minutes. Add salt and pepper to taste and pour the sauce over the beef. Serve from the casserole. Could be also served with green salad, noodles or rice.


Linda said...

I am definately going to make this.

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