Boiled beef with spicy lemon-garlic broth
8 servings
240 minutes
Boiled beef with spicy lemon-garlic broth is a dish that combines the richness of classic meat broth with the refreshing tartness of lemon and the spiciness of garlic. In Russian cuisine, boiled beef has traditionally been considered the foundation of nutritious and aromatic dishes. This recipe uses a rich broth made from roasted bones and vegetables, infused with spices and brandy to reveal depth of flavor. Serving it with a lemon-garlic dressing adds freshness and heat to the dish, while pink pepper provides a subtle spicy note. This dish is perfect for warming family dinners or as an elegant hot option on a festive table, allowing enjoyment of the harmony of flavors and rich texture of beef.
1
Chop the beef bones into small pieces and fry in vegetable oil until browned. Transfer the bones to a baking sheet, and in the pan where they were fried, sauté coarsely chopped onion, carrot, and celery until golden.
- Meat bones: 2 kg
- Vegetable oil: 50 ml
- Onion: 2 heads
- Carrot: 1 piece
- Celery stalk: 1 piece
2
Place the vegetables on a baking tray with bones and put it in an oven preheated to 200 degrees for half an hour. Remove the tray with bones and roasted vegetables and transfer its contents to a deep pot, adding a piece of meat and enough water to cover the vegetables, bones, and meat by one centimeter.
- Beef: 2 kg
- Meat bones: 2 kg
- Onion: 2 heads
- Carrot: 1 piece
- Celery stalk: 1 piece
- Vegetable oil: 50 ml
3
Put the pot on the fire, bring the water to a boil, reduce the gas to medium, and boil for an hour, constantly skimming the foam and ensuring the liquid doesn't boil too vigorously, reducing the heat if necessary.
- Beef: 2 kg
4
After an hour, add mushrooms, tomato, bay leaf, pepper, chili, parsley, and pour in brandy. Cook for another two hours, occasionally skimming off the foam and fat.
- Champignons: 6 pieces
- Tomatoes: 1 piece
- Bay leaf: 1 piece
- Black peppercorns: 6 pieces
- Chili pepper: 1 piece
- Parsley: 20 g
- Brandy: 100 ml
5
After two hours, salt the broth, taste it, and add more salt if needed. Cook for another ten minutes, then remove the boiled meat and strain the broth through a fine sieve. Pour about half a liter into a bowl and mix the broth with the juice of two lemons, roughly chopped cilantro, pink pepper, and crushed garlic.
- Salt: to taste
- Lemon: 2 pieces
- Coriander: 100 g
- Pink pepper: 50 g
- Garlic: 8 cloves
6
Slice the meat and serve it drizzled with broth.