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What You Need:
(Serving Size: 8 to 10)
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2 pounds fresh lean brisket of beef, trimmed of excess fat
2½ to 3 pounds uncooked smoked pork loin, cut into 1-inch-thick chops (about 10 chops)
1 pound slab bacon, preferably double smoked, with rind removed, cut into slices ¼-inch thick and about 4 inches long
8 to 10 knackwurst
8 to 10 uncooked pork sausages
8 to 10 small frankfurters
2 quarts lightly salted boiling water
2 pounds trimmed fresh green string beans
4 tablespoons butter
4 tablespoons flour
½ teaspoon finely chopped garlic
1/8 teaspoon ground nutmeg, preferably freshly grated
½ teaspoon salt
10 to 12 boiling potatoes (about 4 pounds), peeled and boiled in salted water until tender
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Translate this recipe:
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| How To Cook: |
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1. Place the brisket in a 5-to 6-quart heavy pot and pour in enough cold water to cover it by at least 2 inches. Bring to a boil over high heat, skimming off the foam and scum as they rise to the surface.
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2. Reduce the heat to low and simmer partially covered for 1½ hours. Add the smoked pork loin and bacon, partially cover the pot, and simmer for 15 minutes longer.
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3. Add the knackwurst and pork sausages and cook for 10 minutes. Then drop in the small frankfurters and let them simmer slowly for about 5 minutes. (All the meats should be completely covered with water throughout the cooking period; replenish the pot with boiling water whenever necessary. )
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4. Meanwhile prepare the green beans. Bring 2 quarts of lightly salted water to a boil in a 3- to 4-quart saucepan. Drop in the beans and cook briskly, uncovered, for 10 to 15 minutes, until they are tender but still slightly crisp.
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5. Drain the beans in a sieve set over a bowl and set aside the cooking liquid. Run cold water over the beans, and set aside. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat.
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6. When the foam subsides, stir in the flour and continue to stir until the mixture is smooth. Pour in 2 cups of the string bean liquid and, stirring constantly, cook over high heat until the sauce comes to a boil and thickens heavily.
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7. Reduce the heat to low, add the garlic, nutmeg and salt, and simmer for about 5 minutes, stirring occasionally. Add the beans to the sauce and simmer only long enough to heat them through.
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8. To serve, carve the brisket into slices ¼ inch thick. Slice the knackwurst or the pork sausage into serving pieces if you like or serve them whole. Spread the string beans and their sauce on a large heated serving platter.
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9. Arrange the meats attractively over the beans, surround with the potatoes, and serve at once.
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