Scarring boiled beef

1 serving


clean the scars, soak for 6 hours in cold running water (if there is no such possibility, then the water should be periodically changed). then scars are scalded, cleaned again, rinsed and boiled for 3 hours at a low boil, adding onions, parsley roots and celery. remove the boiled scars from the broth, cool, sprinkle with pepper, finely chopped garlic, roll up, tie with thread and cook again for about an hour. cool in the broth in which they were cooked, remove from the broth, remove the threads, put under the press. after a while, cut the roll into circles, put on a dish, nearby you can place a complex side dish of potatoes, carrots, pickles. separately serve horseradish and vinegar.