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🍽️ Tender Boiled Beef with Creamy Horseradish Sauce

532 kcal · 170 min · 4 servings

Ingredients

• 2 Liter water
• 1 kg boiled beef (or beef from the hip)
• 0.5 tsp salt
• 1 bay leaf
• 1 tbsp peppercorns
• 2 large onion(s)
• 150 g carrot(s)
• 150 g celery stalks
• 200 g leek (or leek)
• 30 g butter
• 25 g flour
• 375 ml broth (from the boiled beef)
• 120 g whipping cream
• 20 g horseradish (freshly grated)
• 1 tsp lemon juice
• 1 tbsp parsley (chopped)

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Pat the beef dry with kitchen paper.
3. 3. Add the meat to the boiling water along with salt, a bay leaf, and peppercorns.
4. 4. Bring the liquid back to a brief boil.
5. 5. Cover the pot and let the meat cook on very low heat for about 2 hours.
6. 6. Ensure the water moves slightly but does not boil vigorously.
7. 7. Peel the onions and dice them into small cubes.
8. 8. Peel the carrots and slice them.
9. 9. Clean the celery and slice it as well.
10. 10. Wash the leek and cut it into pieces about 2 centimeters long.
11. 11. After the cooking time is up, add the prepared vegetables to the meat.
12. 12. Let everything cook together for another 20 minutes with the lid on.
13. 13. Remove the cooked meat from the broth.
14. 14. Let it rest for about 10 minutes under a cover.
15. 15. Slice the meat only after resting.
16. 16. Pour the broth and vegetables through a fine sieve.
17. 17. Catch the liquid.
18. 18. Measure exactly 375 milliliters of the broth for the sauce.
19. 19. Cover the vegetables and keep them warm.
20. 20. Now prepare the horseradish sauce.
21. 21. Melt butter or margarine in a small saucepan.
22. 22. Stir in flour.
23. 23. Heat the mixture while stirring constantly until it turns light yellow.
24. 24. Pour in the measured beef broth and cream.
25. 25. Whisk the mixture vigorously.
26. 26. Ensure no lumps remain.
27. 27. Bring the sauce to a boil while stirring.
28. 28. Let it simmer on low heat for about 5 minutes without a lid.
29. 29. Stir the sauce occasionally.
30. 30. Stir the horseradish into the finished sauce.
31. 31. Season the sauce with salt, sugar, and lemon juice.
32. 32. Slice the beef.
33. 33. Arrange it on a pre-warmed platter.
34. 34. Pour some hot broth over it.
35. 35. Garnish the meat with the cooked vegetables and fresh parsley.
36. 36. Serve the horseradish sauce on the side.
37. 37. Serve the dish with salted potatoes sprinkled with parsley, green salad, or roast potatoes.

Nutrition per serving

• kcal: 532
• Protein: 41 g · Fett/Fat: 29 g · Carbs: 17 g