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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 Cane Sugar
• 0.5 bunch Chives

Instructions

1. 1. Place the soup bones in a large pot and cover them with cold water.
2. 2. Bring the water to a boil and then pour the contents into a colander.
3. 3. Rinse the bones thoroughly under running water and put them back into the pot.
4. 4. Fill 3 liters of fresh water into the pot and bring it to a boil again.
5. 5. Wash the meat and add it to the boiling water along with the bones.
6. 6. Simmer the meat gently over low heat for about 2 hours.
7. 7. Regularly skim the foam rising to the surface.
8. 8. Clean the root vegetables and leeks and chop them roughly.
9. 9. Peel the onion, halve it, and place it cut-side down in a hot pan without fat.
10. 10. Fry the onion until golden brown.
11. 11. Add the prepared vegetables, leek pieces, fried onion halves, spices, and peppercorns to the meat.
12. 12. Let everything simmer uncovered for approx. 1 hour.
13. 13. Check the cooking time: The meat is done when you can easily pierce it with a fork.
14. 14. Remove the crust from the bread rolls and soak them with a ladle of meat broth in a pot.
15. 15. Puree the soaked bread rolls finely with a hand blender.
16. 16. Wash, dry, and peel the horseradish root.
17. 17. Grate the horseradish finely and stir it into the bread sauce.
18. 18. Bring the sauce to a boil over medium heat.
19. 19. Season the sauce to taste with salt and whole cane sugar.
20. 20. Stir the cream into the finished sauce.
21. 21. Wash the chives, shake them dry, and cut them into fine rings.
22. 22. Remove the meat from the broth and slice it finger-thick against the grain.
23. 23. Strain the broth through a fine sieve and set it aside.
24. 24. Arrange the boiled beef on a large platter.
25. 25. Drizzle the meat with some warm meat broth.
26. 26. Place a dollop of horseradish sauce on the meat.
27. 27. Place cooked potato cubes next to the meat.
28. 28. Garnish the dish with the chive rings and serve.

Nutrition per serving

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