Palewski’s Boiled Beef with Sorrel Sauce

Wotowina Palewskiego W Sosie Szczawiowym

Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

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:


  • beef brisket 1kg/2lb
  • salt
  • onion 1
  • leek 1, chopped in two
  • carrots 2, thickly sliced
  • celeriac ½ small, or two sticks of celery, sliced
  • big wedge of savoy cabbage
  • peppercorns 6
  • pinch of allspice berries
  • bayleaf
  • pepper

For the Sauce

  • bunch of sorrel
  • butter, 1 tbsp
  • garlic 1 clove, finely chopped
  • cream 250ml/1 cup


  • 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.