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🍽️ Classic Boiled Beef with Horseradish Sauce

572 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg Boiled Beef
• 1 kg Soup Bones
• 1 Parsley Root
• 2 Carrots
• 0.5 head Celery
• 2 thin stalks Leek
• 1 Onion
• 1 tsp black peppercorns
• 1 Bay Leaf
• 1 tsp Thyme
• 4 tbsp Whipping Cream
• 4 tbsp freshly grated horseradish
• 2 Stale Rolls
• Salt
• 1 pinch Raw Cane Sugar
• 0.5 bunch Chives

Instructions

1. 1. Place the soup bones in a large pot and cover with water. Bring the water to a boil. Drain the water and rinse the bones thoroughly under running water in a colander. Return the clean bones to the pot and fill it with 3 liters of fresh water. Bring the water to a boil again.
2. 2. Clean the meat of excess fat or sinew. Add the meat to the bones in the pot. Simmer the meat over low heat for about 2 hours. Regularly skim off the foam that rises to the surface with a spoon.
3. 3. Clean the root vegetables and leek and cut them into coarse pieces. Peel the onion and halve it. Fry the onion halves in a hot pan without fat until golden brown. Make sure the cut side is facing down.
4. 4. Add the cut vegetables, leek, fried onion halves, spices, and peppercorns to the meat in the pot. Let the soup simmer uncovered for about 1 hour. Check the cooking time: The meat is done when you can easily pierce it with a fork.
5. 5. Remove the hard crust from the bread crumbs. Take a ladle of meat broth and soak the bread crumbs with it in a pot. Then puree the mixture until smooth using a hand blender.
6. 6. Wash the horseradish, dry it, and peel it. Grate the peeled horseradish finely. Stir the grated horseradish into the bread crumb puree mixture. Bring the sauce to a boil over medium heat.
7. 7. Season the sauce with salt and cane sugar. Stir the cream into the hot sauce. Set the sauce aside until you need it for serving.
8. 8. Wash the chives and shake them dry. Cut the chives into fine rings. Carefully remove the cooked meat from the broth.
9. 9. Slice the meat into finger-thick slices. Cut across the grain of the meat. Strain the remaining broth through a fine sieve into a container and set it aside.
10. 10. Arrange the meat slices on a large platter. Drizzle the meat with some warm meat broth. Place a dollop of horseradish sauce on the meat. Place the boiled potato cubes next to it. Garnish the dish with the fresh chive rings and serve immediately.

Nutrition per serving

• kcal: 572
• Protein: 45 g · Fett/Fat: 36 g · Carbs: 18 g