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🍽️ Tender Beef with Vegetables and Fresh Chive Quark Dip

330 kcal · 30 min · 4 servings

Ingredients

• 700 g flat veal shoulder (kitchen-ready; 1 flat veal shoulder)
• salt
• pepper
• 1 tbsp sunflower oil
• 1 onion
• 1 bay leaf
• 3 cloves
• 3 carrots
• 250 g celeriac (0.5 celeriac)
• 1 stalk leek
• 3 peppercorns
• 3 juniper berries
• 10 g chives (0.5 bunch)
• 200 g low-fat quark
• 100 g sour cream
• 1 dash lemon juice
• 1 piece horseradish (approx. 5 cm)

Instructions

1. 1. Rinse the meat under cold water and pat it dry with a kitchen towel.
2. 2. Season the meat generously with salt and pepper.
3. 3. Heat some oil in a large pot.
4. 4. Sear the meat on all sides over high heat until browned.
5. 5. Pour in enough water to just cover the meat.
6. 6. Bring the liquid to a boil.
7. 7. Reduce the heat to medium and let the meat simmer gently for about 1 hour.
8. 8. Peel the onion while the meat is cooking.
9. 9. Stuck bay leaves and cloves into the onion.
10. 10. Peel the carrots and celery stalks.
11. 11. Cut half of the carrots and celery into coarse cubes.
12. 12. Cut the other half of the carrots and celery into thin strips.
13. 13. Halve the leek lengthwise and wash it thoroughly.
14. 14. Remove the tough green ends from the leek.
15. 15. Cut half of the leek into coarse pieces.
16. 16. Cut the other half of the leek into thin strips.
17. 17. Add the vegetable cubes and the studded onion to the meat.
18. 18. Add the remaining spices.
19. 19. Let everything cook together for another 1 hour.
20. 20. Wash the chives during this time.
21. 21. Shake the chives dry.
22. 22. Cut the chives into fine rings.
23. 23. Mix the chives with quark and sour cream.
24. 24. Season the dip with salt, pepper, and lemon juice.
25. 25. Remove 300 milliliters of the meat broth.
26. 26. Bring the removed broth to a simmer in a smaller pot.
27. 27. Add the vegetable strips to the hot broth.
28. 28. Cook the vegetable strips over medium heat for 4 to 5 minutes until tender.
29. 29. Remove the meat from the broth.
30. 30. Slice the meat into thin slices.
31. 31. Arrange the meat on four plates.
32. 32. Add the chive dip and the cooked vegetables.
33. 33. Peel the horseradish.
34. 34. Grate the horseradish fresh over the meat.
35. 35. Season the dish finally with a little pepper.

Nutrition per serving

• kcal: 330
• Protein: 48 g · Fett/Fat: 9 g · Carbs: 12 g