Ingredients with Measurements:
- 1 lb. beef borts
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 tsp. salt
- ½ tsp. black pepper
- 2 cups beef broth
- 1 cup heavy cream
- 2 tbsp. Dijon mustard
- 1 tbsp. whole-grain mustard
- 1 tbsp. cornstarch
- 2 tbsp. water
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Pressure cooker or slow cooker
Step-by-step instructions:
1. In a pressure cooker or slow cooker, combine the beef borts, chopped onion, minced garlic, bay leaf, salt, black pepper, and beef broth.
2. Cook on high pressure for 45 minutes or on low heat for 6-8 hours until the meat is tender and falls apart easily.
3. Remove the borts from the cooking liquid and set aside.
4. In a small bowl, whisk together the heavy cream, Dijon mustard, and whole-grain mustard until smooth.
5. In a saucepan, heat the cooking liquid over medium-high heat and bring to a boil.
6. In a separate bowl, mix the cornstarch and water until smooth, then add to the boiling liquid and whisk until the sauce thickens.
7. Reduce the heat to low and stir in the cream mixture until well combined.
8. Add the borts back to the sauce and heat through.
9. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes (pressure cooker) or 6-8 hours (slow cooker)
Temperature:
Pressure cooker: High pressure
Slow cooker: Low heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 29g
Carbohydrates: 9g
Protein: 38g
Substitutions for ingredients:
- Beef borts can be substituted with beef chuck roast or beef brisket.
- Heavy cream can be substituted with sour cream or Greek yogurt.
- Dijon mustard can be substituted with yellow mustard or honey mustard.
- Whole-grain mustard can be substituted with spicy brown mustard or stone-ground mustard.
Variations:
- Add chopped carrots and celery to the cooking liquid for a heartier meal.
- Substitute the beef borts with pork or lamb for a different flavor.
- Add a splash of Worcestershire sauce to the sauce for a tangy kick.
Tips and tricks:
- For a thicker sauce, add more cornstarch and water mixture until desired consistency is reached.
- To make the borts more tender, marinate them in the cooking liquid overnight before cooking.
- Serve with mashed potatoes or egg noodles for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a saucepan over low heat until heated through.
Presentation ideas:
Serve in a deep bowl or plate with the creamy mustard sauce poured over the borts.
Garnishes:
Garnish with chopped fresh parsley for a pop of color.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Mashed potatoes
- Egg noodles
- Roasted carrots and parsnips
- Steamed green beans
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture until desired consistency is reached.
- If the borts are tough, cook them for a longer period of time until they are tender.
Food safety advice:
- Make sure to cook the borts to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Borts is a traditional Russian dish made from beef or pork that has been boiled until tender. It is often served with a creamy sauce and paired with potatoes or noodles.
Flavor profiles:
The borts are tender and savory, while the creamy mustard sauce adds a tangy and slightly spicy flavor.
Serving suggestions:
Serve hot with mashed potatoes or egg noodles and a side of roasted vegetables or a simple green salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A