Palewski’s Boiled Beef with Sorrel Sauce

Name: Palewski’s Boiled Beef with Sorrel Sauce (Wotowina Palewskiego W Sosie Szczawiowym)
Cuisine: Turkey
Ingredients: cream 250ml/1 cup; garlic 1 clove, finely chopped; onion 1; leek 1, chopped in two; carrots 2, thickly sliced; celeriac ½ small, or two sticks of celery, sliced; beef brisket 1kg/2lb; salt; bayleaf; pepper; bunch of sorrel; butter, 1 tbsp; celeriac ½ small, or two sticks of celery, sliced; big wedge of savoy cabbage; peppercorns 6; pinch of allspice berries

Wotowina Palewskiego W Sosie Szczawiowym

Preparation info

Difficulty
Easy

Appears in

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:

Ingredients

beef brisket 1kg/2lb
salt
onion 1

Asia
Turkey
Dinner
Gluten-free
Istanbul
Winter

Method

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