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  Added: Apr 11, 2006  •  Visited (696)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Simmered Mixed Meats With String Beans And Potatoes
(Berneplatte)
What You Need:
  • 2 pounds fresh lean brisket of beef, trimmed of excess fat
  • 2½ to 3 pounds uncooked smoked pork loin, cut into 1-inch-thick chops (about 10 chops)
  • 1 pound slab bacon, preferably double smoked, with rind removed, cut into slices ¼-inch thick and about 4 inches long
  • 8 to 10 knackwurst
  • 8 to 10 uncooked pork sausages
  • 8 to 10 small frankfurters
  • 2 quarts lightly salted boiling water
  • 2 pounds trimmed fresh green string beans
  • 4 tablespoons butter
  • 4 tablespoons flour
  • ½ teaspoon finely chopped garlic
  • 1/8 teaspoon ground nutmeg, preferably freshly grated
  • ½ teaspoon salt
  • 10 to 12 boiling potatoes (about 4 pounds), peeled and boiled in salted water until tender
  •  

    How To Cook:
    1. Place the brisket in a 5-to 6-quart heavy pot and pour in enough cold water to cover it by at least 2 inches. Bring to a boil over high heat, skimming off the foam and scum as they rise to the surface.

    2. Reduce the heat to low and simmer partially covered for 1½ hours. Add the smoked pork loin and bacon, partially cover the pot, and simmer for 15 minutes longer.

    3. Add the knackwurst and pork sausages and cook for 10 minutes. Then drop in the small frankfurters and let them simmer slowly for about 5 minutes. (All the meats should be completely covered with water throughout the cooking period; replenish the pot with boiling water whenever necessary. )

    4. Meanwhile prepare the green beans. Bring 2 quarts of lightly salted water to a boil in a 3- to 4-quart saucepan. Drop in the beans and cook briskly, uncovered, for 10 to 15 minutes, until they are tender but still slightly crisp.

    5. Drain the beans in a sieve set over a bowl and set aside the cooking liquid. Run cold water over the beans, and set aside. In a heavy 8- to 10-inch skillet, melt the butter over moderate heat.

    6. When the foam subsides, stir in the flour and continue to stir until the mixture is smooth. Pour in 2 cups of the string bean liquid and, stirring constantly, cook over high heat until the sauce comes to a boil and thickens heavily.

    7. Reduce the heat to low, add the garlic, nutmeg and salt, and simmer for about 5 minutes, stirring occasionally. Add the beans to the sauce and simmer only long enough to heat them through.

    8. To serve, carve the brisket into slices ¼ inch thick. Slice the knackwurst or the pork sausage into serving pieces if you like or serve them whole. Spread the string beans and their sauce on a large heated serving platter.

    9. Arrange the meats attractively over the beans, surround with the potatoes, and serve at once.
     
    Serving Size: 8 to 10
     This recipe is also available in:
    Cuisine » Europe » Switzerland
    Main Ingredient » Meat & Poultry » Beef
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Meat & Poultry » Sausage
    Dish » Main Course

     





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