Usually, we boil brisket, neck. shanks, cheeks, tail, and any other part
which is rich with fat and / or connective tissue. There is only one rule :
Slowly does it ! As far as I am concerned, the best condiment to go with
boiled beef is horseradish. The German traditional dish :
“Gekochte Rinderbrust mit Meerettich Sauce”,
(Boiled Beef Breast with Horseradish Sauce ) , usually served with steamed
white cabbage and steamed or roasted potatoes, is to die for. In my opinion,
the very best part of the animal for “boiling” are the ribs. The texture when
cooked right (very slow, very tender but NOT! overcooked) is just unequaled
by any other cut for this preparation. An added bonus is the rich beef stock
you get, which I usually have for breakfast the next two or three day’s
(See also : Breakfast Of Champions # 11 ” Millefanti In Brodo Di Carne “ )
Simmer all ingredients until beef is tender, but NOT overcooked.
Strain stock and reserve for other uses.
Salt the cabbage and let rest for twenty minutes.
Squeeze and discard all salty juice. Add all other
ingredients and mix carefully so as not to break
up the apples and avocados.
Grate finely and mix with a bit of limejuice ans kosher salt.
To finish dish, sprinkle with scallions or chives and drizzle with chili oil.
Serve with pretzel or rustic sour dough bread.
Bon Appetit ! Life is Good !