German: Rindsubbe by Recipe Cottage

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	Rindsubbe

		Rindsubbe Mit Einlage Servings: 4 1 lb. beef fillet 2 carrots, one julienned and one roughly chopped 2 celery stalks, one julienned and one roughly chopped 2 leeks, white part only, one julienned and one roughly chopped 1 bay leaf 2 peppercorns salt and pepper pinch of nutmeg 2 tbsp. dry sherry fresh chives, chopped (for garnish) Place fillet in pot with 3 quarts of boiling water. Add chopped vegetables, bay leaf, peppercorns and a touch of salt. Bring to boil, reduce and simmer for 3--4 hours, or until the meat is cooked. (When meat is pricked with a fork, the fork should come out smoothly.) Reserving consomme, remove meat to pot with lightly salted cold water and allow to cool. Drain and refrigerate before using in Rindfleisch Salat. Meanwhile, strain consomme gently through a cloth napkin set in a sieve. Return liquid to pot, add salt, pepper, nutmeg and sherry. Simmer. Cook julienned vegetables in boiling salted water for one minute. Drain. Divide into soup bowls and pour hot consomme over. Garnish with chives. Rindfleisch Salat Servings: 4 1 lb. beef fillet (see recipe for Rindsubbe mit einlage) 4 red peppers 4 green peppers 2 red onions 2 tbsp. Dijon mustard 1/2 cup olive oil 1/2 cup vinegar 1/2 cup water salt and pepper Julienne the beef, peppers and onions. Toss together in serving bowl. In a separate bowl, whisk mustard with oil. Whisk in vinegar, then water. Add salt and pepper. Pour vinaigrette over salad. Let marinate in refrigerator for at least 2 hours. Serve cold.