Sylvius Kitchen - Rasol din carne de vita/Beef shank soup

Rasol din carne de vita/Beef shank soup

Ingrediente:

- 1.5 kg carne de vita cu os;

- 4 morcovi mari;

- 1 pastarnac;

- 1 telina;

- 2 radacini de patrunjel;

- 3 cepe mari;

- 8 catei de usturoi;

- 2 foi de dafin;

- cateva boabe de piper negru;

- sare;

- patrunjel verde (pentru decor).

Timp de preparare: 4 ore 30 minute

Portii: 8

Mod de preparare:

Carnea se curata de excesul de grasime si se spala bine sub jet de apa rece. Puneti carnea cu os intr-o oala mare si adaugati apa rece cat sa acopere in totalitate carnea. Pe masura ce incepe sa fiarba, indepartati spuma care se formeaza la suprafata. Dupa ce spuma nu se mai formeaza, adaugati legumele curatate si spalate. Legumele le puteti taia in bucati mari. Adaugati si foile de dafin, boabele de piper si sare. Lasati totul sa fiarba la foc mic, pana cand carnea devine frageda. Pe parcursul fierberii, daca mai este necesar, adaugati apa si sare. Cand carnea si legumele au fiert, adaugati la final usturoiul dat prin presa si mai lasati pe foc cateva minute. Dupa puteti sa scoateti carnea si legumele din oala. Carnea se poate servi desprinsa de pe os, alaturi de morcov fiert si cu cartofi natur. Pentru un plus de savoare puteti servi acest preparat cu mamaliga, supa din rasolul de vita si mujdei de usturoi.

Bon Appétit!

Ingredients:

- 1.5 kg beef shank with bone;

- 4 large carrots;

- 1 parsnip;

- 1 celery root;

- 2 parsley roots;

- 3 large onions;

- 8 cloves of garlic;

- 2 bay leaves;

- a few black peppercorns;

- salt;

- fresh parsley (for garnish).

Preparation time: 4 hours 30 minutes

Servings: 8

Method of preparation:

Clean the beef shank of excess fat and wash it well under cold running water. Place the beef shank with the bone in a large pot and add cold water to completely cover the meat. As it starts to boil, remove the foam that forms on the surface. Once the foam no longer forms, add the cleaned and washed vegetables. You can cut the vegetables into large pieces. Add the bay leaves, peppercorns and salt. Let everything simmer on low heat until the meat becomes tender. During the cooking process, if necessary, add more water and salt. When the meat and vegetables are cooked, add the pressed garlic at the end and let it boil for a few more minutes. Then, you can remove the meat and vegetables from the pot. The meat can be served off the bone, accompanied by boiled carrot and potatoes. For added flavor, you can serve this dish with polenta, soup from the beef shank and garlic sauce.

Bon Appétit!