4 lb Beef plate
Water; boiling
1 Carrot; diced
1 sm Onion; diced
2 ts Salt
4 Peppercorns
4 Cloves
16 sm Boiled onions
2 Pickles; sliced
2 Eggs; hard-cooked
Tuna Mayonnaise:
7 oz Can tuna fish
1 Egg yolk
2 c Olive oil
2 tb Capers
Caper vinegar
Stock from boiled beef
Wipe meat with damp cloth. Place in pot; cover with boiling water.
Add carrot, onion, salt, peppercorns, and cloves. Bring to a boil,
then lower heat, cover kettle, and simmer about 3 hours. Skim top
occasionally.
When beef is done, remove it and slice. Garnish with cooked
onions, pickles, and hard-cooked eggs. Pour over it a special
sauce made as follows:
Flake the tuna fish and press through sieve. In a bowl beat egg
yolk with olive oil, gradually adding fish to make a thick tuna
mayonnaise. Add capers with a very little caper vinegar. To thin
the sauce to gravy consistency, add a little stock from kettle to
which the beef boiled.
Boiled Beef is served with Between the Acts or Home Fried Potatoes
(both fried potato dishes. MR).
Variations: Potatoes are diced, cooked in boiling beef stock (last
30 minutes) for Rinderbrust, Meerettig Sauce, Bruhkartoffel.
When vegetables are omitted and noodles are cooked in the pot with
the beef, the dish is called Rinderbrust mit Nudeln im Topf.
Typed by Manny Rothstein, 10/16/99
Luchow's German Cookbook by Jan Mitchell, 1952.
Book courtesy of Michael Loo.
