The Turks don’t eat beef the way they eat lamb: meat, in Turkey, means lamb unless otherwise directed. But the Polish ambassador Palewski, dreaming ofhis homeland amid the winter snows in Istanbul, thinks of a boiled beef dinner which he would have done like this:
leek1, chopped in two
carrots2, thickly sliced
celeriac½ small, or twosticks of celery, sliced
big wedge of savoy cabbage
pinch of allspice berries
For the Sauce
bunch of sorrel
garlic1clove, finely chopped
Put the brisket into a cast iron pot or saucepan, and scald with boiling water, to cover. Add a tsp of salt and simmer for an hour and a half, skimming the broth. Peel the onion, chop it in half, and singe it over a naked flame. Put it into the pot with the other aromatics, and simmer very gently for another hour.
Clean the sorrel, discarding the stalks, and chop it roughly. Toss it into a frying pan with a little melted butter and the chopped garlic, and stir it until the sorrel goes soft and khaki. Season with salt and pepper, and beat in the cream.
Serve the beef thickly sliced with the sorrel sauce and potatoes mashed with some of the beef stock.