Gekochtes Rindfleisch

Gekochtes Rindfleisch Recipe - Authentic Austrian Dish

Region / culture: Austria | Preparation time: 15 minutes | Cooking time: 4 hours | Servings: 6-8

Introduction

Gekochtes Rindfleisch, also known as boiled beef, is a traditional German dish that is hearty and comforting. This dish is perfect for a cozy family meal or a special occasion.

History

Gekochtes Rindfleisch has been a staple in German cuisine for centuries. It is a dish that is often enjoyed during the colder months, as it is warming and satisfying. The slow cooking process allows the flavors of the meat and vegetables to meld together, creating a delicious and savory broth.

Ingredients

4 to 5 lb (2.27 kg) beef for boiling (first-cut flank, brisket or chuck)
1 veal knuckle or marrow bone (optional)
1 large carrot
1 stalk celery, with leaves
1 small knob celery root, trimmed off straggly roots, peeled and rinsed
1 small parsnip, scraped and cut in half lengthwise
1 parsley root, scraped
1 tbsp salt, or as needed

How to prepare

Tie the meat with string to retain its shape.
Bring 3 to 4 qt (3.78 liters) of water to a boil in a kettle.
Place the tied meat and bone (if used) in a large soup kettle or Dutch oven and pour the boiling water over it.
Ensure there is about 6 inches of water above the surface of the meat.
Alternatively, you can start cooking the meat in cold water for a better flavored broth, although the meat will lose some flavor in the process.
Cover the pot and simmer slowly but steadily for 2 hours, skimming as necessary.
Add the vegetables and simmer for another 2 hours.
Once the meat is done, taste the broth and season as needed.
Slice the meat onto a heated platter, spoon a little soup over it, and arrange the sliced vegetables around it.

Variations

Add spices such as bay leaves, peppercorns, and cloves for extra flavor.
Use different cuts of beef, such as brisket or shank, for a different texture and flavor.

Cooking Tips & Tricks

Tying the meat with string helps it retain its shape during cooking.

- Skim the broth regularly to remove any impurities and ensure a clear and flavorful soup.

- Season the broth to taste with salt and other seasonings as needed.

- Serve the sliced meat with a ladle of broth and the cooked vegetables for a complete meal.

Serving Suggestions

Serve Gekochtes Rindfleisch with boiled potatoes, horseradish sauce, and a side of sauerkraut for a traditional German meal.

Cooking Techniques

Slow simmering the meat and vegetables allows the flavors to develop and creates a tender and flavorful dish.

Ingredient Substitutions

If you can't find veal knuckle or marrow bone, you can omit it from the recipe.

- Feel free to use other root vegetables such as turnips or rutabagas in place of the ones listed.

Make Ahead Tips

Gekochtes Rindfleisch can be made ahead of time and reheated before serving. Store the cooked meat and broth in separate containers in the refrigerator for up to 3 days.

Presentation Ideas

Arrange the sliced meat on a platter and garnish with fresh parsley for a beautiful presentation.

Pairing Recommendations

Serve Gekochtes Rindfleisch with a crisp German beer or a glass of Riesling for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Gekochtes Rindfleisch contains approximately 350-400 calories, depending on the size of the serving.

Carbohydrates

Gekochtes Rindfleisch is a low-carb dish, making it a great option for those following a low-carb or keto diet.

Fats

The fats in this dish come from the meat and marrow bone, providing essential nutrients and flavor to the broth.

Proteins

This dish is rich in protein, which is essential for muscle growth and repair.

Vitamins and minerals

The vegetables in Gekochtes Rindfleisch provide a variety of vitamins and minerals, including vitamin C, vitamin A, and potassium.

Alergens

This dish may contain allergens such as celery and parsley, so be sure to check for any allergies before serving.

Summary

Gekochtes Rindfleisch is a nutritious and satisfying dish that is rich in protein and essential nutrients.

Summary

Gekochtes Rindfleisch is a classic German dish that is hearty, comforting, and full of flavor. This dish is perfect for a cozy family meal or a special occasion, and is sure to become a favorite in your household.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Germany. My mother had been teaching me how to cook, passing down her own recipes and secrets to me. But it was one day when I stumbled upon the recipe for Gekochtes Rindfleisch that truly sparked my passion for cooking.

I remember it like it was yesterday. I was walking through the village market, admiring the fresh produce and meats on display. As I passed by a butcher's stall, I noticed a handwritten sign that caught my eye. It simply read, "Gekochtes Rindfleisch - Traditional German Pot Roast Recipe."

Intrigued, I approached the butcher and asked him about the recipe. He smiled warmly and told me that it was a family recipe that had been passed down for generations. He explained that Gekochtes Rindfleisch was a classic dish in Germany, often served at family gatherings and special occasions.

I couldn't resist asking for the recipe, and the kind butcher was more than happy to share it with me. As he recited the ingredients and cooking instructions, I listened intently, eager to learn this new dish. I could already imagine the rich flavors and comforting aroma that would fill my kitchen as I prepared it.

That evening, I rushed home with the recipe clutched in my hand, eager to try it out. I gathered the necessary ingredients - a cut of beef, onions, carrots, celery, and a few herbs and spices - and set to work in the kitchen. As I chopped and sautéed, the familiar scents of garlic and bay leaves filled the air, reminding me of my mother's kitchen.

After hours of simmering on the stove, the Gekochtes Rindfleisch was finally ready. I carefully plated the tender slices of beef alongside the savory vegetables and poured the rich broth over them. The sight of the dish brought a sense of accomplishment and pride to my heart.

I served the Gekochtes Rindfleisch to my family that evening, eager to see their reactions. As they took their first bites, their faces lit up with delight. The flavors were rich and comforting, the meat tender and juicy. I knew then that I had found a new favorite recipe, one that would become a staple in my own kitchen for years to come.

Over the years, I have continued to perfect my recipe for Gekochtes Rindfleisch, adding my own twists and variations to make it truly my own. I have shared it with friends and family, who always ask for seconds and never fail to compliment me on its delicious taste.

As I look back on that day at the village market, I am grateful for the chance encounter that led me to discover this wonderful recipe. It has become more than just a dish to me - it is a symbol of my love for cooking, my connection to my heritage, and the joy of sharing good food with the ones I love.

And so, whenever I make Gekochtes Rindfleisch now, I do so with a smile on my face, remembering that fateful day when I first learned how to create this delicious and comforting meal. Cooking has always been a passion of mine, and this recipe will forever hold a special place in my heart.