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  • 6servings

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B9, C
MineralsNatrium, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Flank

  2. 2 tablespoons 30ml Fat

  3. 1 1/2 Boiling water

  4. 2 Onions

  5. 2 Carrots

  6. 3 Celery stalks

  7. 3 sections Parsley

  8. 1 tablespoon 15ml Salt

  9. 6 Peppercorns

Instructions Jump to Ingredients ↑

  1. Lightly brown the flank in the fat. Drain. Add the water, onions, carrots, celery, parsley, salt and peppercorns. Cover and cook over low heat 2 hours or until the meat is tender. Strain the stock and serve as soup or use in other dishes. Serve the meat with horseradish. Serves 6 to 8.

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