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🍽️ Classic Viennese Boiled Beef with Horseradish Sauce

572 kcal · 30 min · 4 servings

Classic Viennese Boiled Beef with Horseradish Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the soup bones in a large pot and cover with cold water. Bring to a boil. Drain the water and rinse the bones thoroughly under running water. Return the bones to the pot and add 3 liters of fresh water. Bring the broth to a boil again.
  2. 2. Wash the meat and add it to the bones in the pot. Reduce the heat to low and let the meat simmer gently for about 2 hours. Skim off the rising foam regularly to keep the broth clear.
  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 on the cut side.
  4. 4. Add the prepared vegetables, leek, fried onion halves, spices, and peppercorns to the meat in the broth. Let everything simmer uncovered for approx. 1 hour. Check the cooking time: The meat is done when you can easily pierce it with a fork.
  5. 5. Remove the crust from the bread rolls. Soak the breadcrumbs with a ladle of warm beef broth in a small pot. Then puree the mixture until smooth using a hand blender.
  6. 6. Wash the horseradish, dry it, and peel it. Grate the horseradish finely and stir it into the breadcrumb sauce. Bring the sauce to a boil over medium heat.
  7. 7. Season the sauce with salt and whole cane sugar. Stir in the cream and let it infuse briefly.
  8. 8. Wash the chives, shake them dry, and cut them into fine rings. Carefully remove the meat from the broth.
  9. 9. Slice the meat across the grain into finger-thick slices. Strain the broth through a fine sieve into a clean pot and set it aside.
  10. 10. Arrange the meat slices on a large platter. Drizzle with some warm beef broth and add a dollop of horseradish sauce. Place boiled potato cubes alongside. Garnish the dish with chive rings and serve.

Nutrition per serving