Boiled beef

Boiled beef
Yield: 1

Boiled beef

Boiled beef recipe

Here are the secrets to making the best boiled beef. This method yields very tender meat as well as a tasty and aromatic broth that can be used to make risottos, soups, or flavor roasts.

Prep Time 20 minutes
Cook Time 3 hours
Additional Time 10 minutes
Total Time 3 hours 30 minutes


  • 1 kg of beef for boiled meat (muscle, priest's hat)
  • 1 onion
  • 1 carrot
  • 1 stalk of celery
  • 1 tablespoon of coarse saltan
  • aromatic bunch with bay leaves,
  • thyme and parsley
  • 1 clove
  • 4 peppercornssauces
  • pickles and horseradish to accompany


    1. Peel the carrot, cut the onion in half and insert a clove into it, and cut the celery in half.
    2. Place them in a large pot with 3 liters of cold water and the salt. Bring everything to a boil, including the peppercorns and the aromatic bunch tied with kitchen string.
    3. Tie the meat with kitchen string so that it does not deform and becomes very compact during cooking. Add the boiled meat when the water begins to boil vigorously.
    4. Reduce the heat to low and gently simmer everything. Boil the meat for at least 3 hours. Insert a fork into the meat to test the doneness: it is done when there is no resistance.
    5. Cooked meat should be drained. Cut it into slices and serve immediately with pickles, garlic and parsley green sauce, or a grating of fresh horseradish root.

Nutrition Information



Serving Size


Amount Per ServingCalories 810Total Fat 53gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 25gCholesterol 244mgSodium 269mgCarbohydrates 4gFiber 1gSugar 2gProtein 74g

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Greetings, it's Xiver Atik (Atikur Rahman) here, A professional food author, recipe creator, recipe tester, and cooking instructor. Ever the creative, I intend to incorporate my passion for food, particularly dishes and customs, with my love of writing and the arts.
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