Boiled With Mashed And Vegetables

Preparation:

Preparation: Cook 350 g of veal brisket in salted water for about 2 hours. Then add 2 onions, 2 carrots and 4 peeled and chopped potatoes. Cook everything for another 30 minutes, remove the meat, slice it, keep it warm. Blend the cooking liquid and put it back on the heat with 100 g of margarine (or butter) and 4 tablespoons of milk, stirring constantly. Serve the puree piping hot with the meat.