Wild about meat


Corned Beef

(serves 4)





⅛ l (½ cup) dry white wine

3 black peppercorns

2 bay leaves

1 kg (2 ¼ lb) corned beef

100 g (¼ lb) fresh horseradish

750 g (1 ¾ lb) celery

500 g (1 ⅛ lb) string beans

A few savory stalks

250 g (½ lb) red lentils

Salt, pepper

1 bunch of dill

1 bunch of parsley





Bring 2 l (2 qt) of water, wine, peppercorns and bay leaves to a boil. Add meat. Skim off scum. Let simmer over low heat for approx. 3 hours. Leave pot cover slightly open. Peel horseradish and slice. Rinse beans and break into small pieces. Cook horseradish and savory approx. 1 hour, remaining vegetables 20 minutes and add lentils 12 minutes before cooking time is up. Season with salt and pepper to taste. Chop herbs coarsly. Remove beef from stock, drain lentils and vegetables. Save juice. Remove bay leaves, peppercorns and savory. Mix lentils, stock vegetables and ⅔ of the herbs. Arrange with meat on platter. Pour a little broth over the meat and vegetables and sprinkle with remaining herbs.



Side dishes: onion bread or boiled potatoes with horseradish sauce.