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What You Need:
(Serving Size: 8 to 10)
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½ pound fresh beef brisket, in 1 piece
2 quarts cold water
2 thin slices lean bacon, cut into 1-inch pieces
1 medium-sized onion, peeled and quartered
1 medium-sized parsnip, peeled and coarsely chopped
1 medium-sized carrot, scraped and coarsely chopped
1 medium-sized garlic clove, peeled and coarsely chopped
½ small parsley root, peeled and coarsely chopped
1 small bay leaf
1 teaspoon salt
Freshly ground black pepper
BEET STOCK
2 pounds medium-sized firm young beets, peeled and coarsely grated
5 cups cold water
2 tablespoons red wine vinegar
1½ teaspoons salt
1 tablespoon strained fresh lemon juice
1 teaspoon sugar
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Translate this recipe:
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| How To Cook: |
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1. Combine the beef brisket and 2 quarts of cold water in a heavy 4- to 5-quart enameled or stainless-steel casserole. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
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2. Add the bacon, onion, parsnip, carrot, garlic, parsley root, bay leaf, 1 teaspoon salt and a few grindings of pepper. Then reduce the heat to low and simmer partially covered for about 2 hours, or until the brisket is tender and shows no resistance when pierced deeply with the point of a small skewer or knife.
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3. With tongs or a slotted spoon, transfer the brisket to a plate and drape foil over it to keep it warm. Strain the contents of the casserole through a fine sieve into a deep bowl, pressing down hard on the bacon bits and vegetables with the back of a spoon to extract all their juices before discarding them.
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4. With a large spoon, skim off and discard as much of the surface fat as possible. Return the stock to the casserole.
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5. In a 3- to 4-quart enameled or stainless-steel saucepan, bring the gratedbeets and 5 cups of cold water to a boil over high heat. Reduce theheat to moderate and cook uncovered for 10 minutes.
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6. Then reduce the to low, stir in the vinegar and 1 teaspoon of the salt, and simmer, partiallycovered, for 30 minutes. Strain the stock through a fine sieve intoglass or ceramic bowl, pressing down hard on the beets with the back of aspoon to extract all their juices before discarding them.
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7. The beet and beef stocks may be set aside at this point if you wish touse the brisket to make paszteciki, pasties usually accompanyingthe soup.
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8. Just before serving, combine the stocks, add the remaining ½ teaspoon of salt, the lemon jiuce and sugar, and bring to a boil over high heat.
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9. Taste for seasoning and serve at once from a heated tureen or,individual soup plates. If you have not prepared paszteciki, the brisket may be sliced and served with the soup.
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