Beef Brisket with Cauliflower and Gouda

• 1 onion
• 1 tomato
• 1 stem parsley
• 1 celery
• 1 tbsp dry vegetable mix
• 2 tbsp sunflower oil
• 1 tbsp olive oil
• 2 lb potatoes
• 1 lb beef brisket
• 1/2 lb carrots
• 1/4 lb pasta
• 2 lb cauliflower
• 2 oz Gouda

1. Prepare vegetables for the soup: 4 carrots, 1 onion, 1 tomato, parsley and celery.
2. Wash and peel the carrots with the shredder and cut each into 4 parts.
3. Peel off an onion and flame roast it.
4. Softly scrub off burned parts.
5. Put beef, carrots, onion, tomato, parsley and celery in water and leave it to boil.
6. Add water when necessary.
7. Clean and separate in pieces the cauliflower, and then boil it in salted water until it becomes soft.
8. Take 6 big potatoes, peel them and cut them in smaller cubicles.
9. When done, carefully take out a cauliflower pieces one by one.
10. Leave the water and cook potatoes in it.
11. After 1 hour add one potato in the beef soup and leave it to slowly boil.
12. When done take down and drain the potatoes, then mix them with sunflower and olive oil.
13. After 1hour and 30 minutes of cooking, take down a beef soup and strain it.
14. Put back the meat.
15. Add mashed 4 pieces of the carrot, 2 tablespoon of the vegetable mix and the salt into the soup and leave it to boil together.
16. Add more water.
17. Take 2 cups of pasta and cook it in some salted water.
18. Drain it and wash it under the water when done.
19. Take out meat from a beef soup and add pasta.
20. Place the cauliflower pieces over the potatoes and cover them with 1 piece of toast cheese and 3 slices of Gouda cut with norwegian cheese cutter.
21. Put more cheese if you like.
22. Add 3 pieces of carrots ( onion by the request) and cooked beef brisket.
23. Serve the hot beef soup.
24. Put plates with the beef briskets and cauliflower shortly into the microwave and melt the cheese before serving.
25. Addition: You can also put potatoes, cauliflower and cheese in an ovenproof dish and shortly roast it.
26. This is a better solution if you like your food hot and crispy.
27. The microwave version is cooler and little bit faster, but you have to be careful not to serve the dish too cold.

onion, tomato, parsley, celery, vegetable mix, sunflower oil, olive oil, potatoes, beef brisket, carrots, pasta, cauliflower, gouda

Taken from cookpad.com/us/recipes/351610-beef-brisket-with-cauliflower-and-gouda (may not work)