Stewed Beef Leg with Parsley Sauce
6 servings
240 minutes
Braised beef ham with parsley sauce is an exquisite dish of Russian cuisine that embodies the depth of traditional flavor. Slowly cooked meat infused with the aromas of cloves, bay leaves, and black pepper becomes extraordinarily tender and juicy. It is complemented by a velvety sauce where a creamy base harmoniously blends with flour, milk, and beef broth. Chopped parsley adds freshness and a slight spiciness. This recipe traces back to ancient Russian feasting traditions when the long cooking process ensured an unparalleled richness of taste. The dish is perfect for family dinners and festive gatherings, pairing wonderfully with potatoes or fresh bread. Each piece is imbued with the warmth of home comfort and richness of flavors, making it a true culinary classic.
1
Soak the ham in cold water for 45 minutes, changing the water 3-4 times.
2
Remove the meat from the water and place it in a large pot with pepper, cloves, bay leaves, sugar, and cover it with cold water. Bring to a boil, reduce the heat, and simmer for 1.5-2 hours. Turn the meat every half hour and add water. Transfer the meat to a plate and let it rest for 15 minutes.
- Beef leg (round): 1.5 kg
- Black peppercorns: 1 teaspoon
- Bay leaf: 2 pieces
- Cloves: 5 piece
- Soft brown sugar: 2 tablespoons
3
For the sauce, melt butter in a pan over medium heat, add flour, stir, and cook for 1 minute. Remove from heat and slowly pour in milk and broth, stirring constantly. Return the pan to heat and cook, stirring, until the sauce boils and thickens.
- Butter: 50 g
- Wheat flour: 1.5 tablespoon
- Milk: 400 ml
- Beef stock: 125 ml
4
Reduce the heat and cook for another 2 minutes, then add parsley. Season with salt. Cut the meat into pieces and drizzle with sauce.
- Chopped parsley: 2 tablespoons