Advertisement
4
Servings, with LeftoversMedium
By Richard Sax
Published 1997
This is a great company dish—when was the last time you had boiled beef? And it couldn’t be easier. I like serving the broth first, as a soup course—the broth has a haunting, homey quality that makes me think of all the legendary boiled beef served during the glory days of Vienna, Prague, and Budapest. My good friend