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🍽️ Tender Beef Shoulder Roast with Horseradish Sauce

408 kcal · 30 min · 4 servings

Tender Beef Shoulder Roast with Horseradish Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the meat and bones under running water.
  2. 2. Pat the meat and bones dry with a kitchen towel.
  3. 3. Briefly blanch the meat (place it in boiling water for a few minutes).
  4. 4. Place the meat in a pot and cover it completely with cold water.
  5. 5. Bring the liquid to a boil.
  6. 6. Preheat the oven to 80 degrees Celsius.
  7. 7. Let the meat simmer in the oven for about one hour.
  8. 8. Peel the carrots, onion, garlic, celery, and parsley root.
  9. 9. Roughly chop the vegetables into pieces.
  10. 10. Add the chopped vegetables and spices to the meat.
  11. 11. Braise the meat for about four hours.
  12. 12. Turn the meat several times during the cooking process.
  13. 13. Wash the two carrots, leek, and celery.
  14. 14. Peel or clean the vegetables.
  15. 15. Cut the vegetables into very thin strips or shave them thinly.
  16. 16. Check if the meat is done by piercing it with a meat fork.
  17. 17. The meat is ready when the fork can be easily pulled out.
  18. 18. Remove the meat from the broth.
  19. 19. Strain the broth through a cloth to filter it.
  20. 20. Bring the filtered broth to a boil.
  21. 21. Add grated horseradish to the sauce to taste.
  22. 22. Season the sauce with salt and pepper.
  23. 23. Add the finely chopped vegetables to the sauce.
  24. 24. Let the vegetables simmer briefly in the sauce.
  25. 25. Slice the meat into thin pieces.
  26. 26. Heat the meat slices in the broth, but do not let them boil again.
  27. 27. Distribute the meat onto the plates.
  28. 28. Pour the sauce and vegetables over the meat.
  29. 29. Garnish the dish with a little horseradish and fresh chives.
  30. 30. Serve the roast hot.

Nutrition per serving