Boiled beef with cucumber

Capon pie with bratwurst, sauerkraut and smoked ribs.

Ingredients:

• 2.5 lbs boiled beef (see below)

• 3/4 lb. cucumber cut in finger thick sticks

• 2 onions, finely chopped

• Half a cup of finely chopped parsely

• 1/4 lb. butter

• 5 tbsp. flour

• 1 cup sour cream

• Dash of vinegar

• Salt and pepper

Preparation:

• Set the boiled beef aside and keep warm.

• Sauté the onion in the butter.

• Dust with flour and stir until a light roux.

• Deglaze with vinegar.

• Add sour cream and stir until smooth, allowing the mixture to come to a brief boil.

• Stir in the cucumber and salt and pepper to taste.

• Add the parsley and simmer lightly for 10 minutes.

• Carve the beef into slices, cover with sauce and serve.

Boiled Beef

Preparation:

• Halve the onion, do not peel and brown in a dry pan.

• In a separate pot, bring the rinsed bones to a boil with plenty of water.

• Skim and discard the foam that appears at the surface.

• Add the meat, bay leaf, pepper, close, all spice, vegetables and onions to the boiling soup.

• Turn down the heat and leave uncovered, barely simmering, for 3 hours.

• Do not salt until cooking time has passed.

• Strain the broth through a fine-meshed sieve.

Ingredients:

• 5 lbs of chuck roast

• 1 lb. of beef bones, chopeed

• 1 bunch of soup vegetables

• 1 tsp. whole black peppercorns

• 1 onion

• 1 bay leaf

• 1 clove

• 1 allspice berry

• 2-3 liters of water

All recipes and images of the cooked dish are from

Baroque Cooking 1740 - Authentic Austrian recipes from the time of Empress Marie Therese.

This can be purchased here: https://www.geschichte-kunst.at/en/books/baroque-cooking-1740