Boiled Beef salted

Ingredients: 

800 grams of beef with bone (rump, brisket), 250 g of vegetables, 1 teaspoon chopped parsley.

Filling: 40 g of salt in a mixture with nitrate (3:1), 2 g sugar, 2 g of coriander, 1 pc. cloves, a few peas black and white pepper, 1 bay leaf, 1 clove garlic, 0.5 liters of water.

Preparation: 

Meat wash, dry cloth to clean from the films, remove the bone (in Brisket cut edges).

Spices to grind, mix with salt, saltpetre and sugar (in the summer does not add sugar). Part of the shredded mixture strongly rub into the meat (as votretsya) and put it in the pottery. At room temperature, hold for 2 days. Cover the wooden circle with the load. The water to boil, cool, combine the remaining ingredients and salt and refrigerate. 2 days to fill this meat and put it in a cool dark place (+4- +8 °).

Meat expose Ambassador 14 days, turning every 2 days.

Remove from the filling, wash. Pour the meat with boiling water and cook until soft. When it is almost ready, put the peeled and washed vegetables, cook all together until done.

Remove meat from broth and slice across the grain into thin slices (cut into portions of brisket, with bone), put on a hot platter and drizzle with elongated few spoons of hot broth in which meat was cooked. Sprinkle with herbs.

Serve with pea puree and horseradish and vinegar.