On Boiling Beef

One of the most glorious dishes conceivable and also one of the easiest to make is boiled beef. Its preparation consists of nothing more than combining meat with vegetables and a liquid and letting the whole simmer on the stove until the meat is tender, from 2 to 4 hours.
Three of the best cuts of beef for the dish are flanken, brisket, and shin of beef. The shin, which has the bone, is the least expensive of all, and one large shin will serve an astonishingly large number of people. The best meat has a high fat and gelatin content. Very lean beef is not good for this dish because it will be tough and dry when cooked.
Leeks are not essential to the success of an eminently edible platter of boiled beef but they certainly do add something that no other vegetable can. When they are available, they should by all means be added to the kettle.
Boiled beef is not only delicious served hot from the kettle, it is also good cold. And the broth in which the meat cooks is excellent as a soup and may be used in other soups and sauces.

Leftover boiled beef can be used in making a famed French dish called miroton of beef, made with leftover onions, a touch of vinegar, and stock.

Recipes for boiled beef and sauces to accompany it follow. There is also a recipe for the miroton.

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