Bœuf Salé et Fumé (Salt Beef and Smoked Beef)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- salt beef
- water
- sauerkraut
Instructions
- Soak the salt beef for a fairly long time in advance.
- Cook it in plenty of water, allowing 30 minutes to the kilo.
- Treat smoked beef in the same way.
- Serve with any of the garnishes of boiled beef; those that suit best are sauerkraut, red cabbage and ordinary cabbage, simply braised or stuffed.