Buljongs "Priest Nose"

Cured brisket of beef, root vegetables in parsley bouillon and Scanian mustard.

Add the beef brisket in a saucepan with a peeled onion, a carrot, white pepper and bay leaf. Cover with water, boil gently, covered, for 2-3 hours.

Peel turnips, onions and carrots. Diced in similar sizes.

Fry the vegetables and onion in oil without color, add the thyme.

Cook the vegetables soft in the strained, skimmed broth from the beef brisket.

When serving: cut up the beef brisket and place in a bowl, pour on bouillon and the chopped parsley.
Served with Scanian mustard.

Scanian mustard

Boil water, crush the mustard seeds in blender, add the remaining ingredients.

Photo Pernilla Wästberg
4 servings

200 g salted beef brisket
2 yellow onions
6 carrots
4 white peppercorns
2 bay leaves
Turnip (same amount as carrots)
3 tbsp oil
2 tsp thyme
1 tbsp sugar
chopped parsley

Scanian mustard
1 ½ dl hot water
½ dl yellow mustard seed
½ dl brown mustard seed
1 tablespoon vinegar (24%)
2 tablespoons sugar
2 tablespoons honey
1 teaspoon salt

The recipe is from:
Östra Mårtensgatan 6
SE-223 61 LUND
[email protected]

Restaurants & Inns 
Facebook TripAdvisor Google Maps