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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.
2. 2. Cover the bones with water and bring to a boil.
3. 3. Drain the water and pour the bones into a colander.
4. 4. Rinse the bones thoroughly under running water.
5. 5. Return the cleaned bones to the pot.
6. 6. Fill the pot with 3 liters of fresh water.
7. 7. Bring the water to a boil again.
8. 8. Rinse the piece of meat under running water.
9. 9. Add the meat to the bones in the pot.
10. 10. Simmer the meat over low heat for about 2 hours.
11. 11. Regularly remove the foam rising to the surface.
12. 12. Clean the root vegetables and leeks.
13. 13. Cut the vegetables and leeks into rough chunks.
14. 14. Peel the onion.
15. 15. Halve the onion.
16. 16. Heat a hot, dry pan.
17. 17. Place the onion halves in the pan with the cut side down.
18. 18. Roast the onions until golden brown.
19. 19. Add the prepared vegetables and leeks to the meat.
20. 20. Add the roasted onion halves to the pot.
21. 21. Add the spices and peppercorns.
22. 22. Simmer the soup uncovered for about 1 hour.
23. 23. Check if the meat is done by piercing it with a fork.
24. 24. Remove the crust from the bread rolls.
25. 25. Take a ladle of meat broth from the pot.
26. 26. Soak the bread rolls in the broth in a small pot.
27. 27. Puree the soaked bread rolls finely with a hand blender.
28. 28. Wash the horseradish.
29. 29. Dry the horseradish.
30. 30. Peel the horseradish.
31. 31. Grate the peeled horseradish finely.
32. 32. Stir the grated horseradish into the bread puree mixture.
33. 33. Bring the sauce to a boil over medium heat.
34. 34. Season the sauce with salt and whole cane sugar.
35. 35. Stir the cream into the finished sauce.
36. 36. Wash the chives.
37. 37. Dry the chives with a kitchen towel.
38. 38. Cut the chives into small rings.
39. 39. Remove the cooked meat from the broth.
40. 40. Slice the meat across the grain into finger-thick slices.
41. 41. Pour the remaining broth through a fine sieve.
42. 42. Set aside the clear broth for later use.
43. 43. Arrange the meat slices on a large platter.
44. 44. Drizzle the meat with some warm meat broth.
45. 45. Place a dollop of horseradish sauce on the meat.
46. 46. Place the cooked potato cubes next to the meat.
47. 47. Garnish the dish with the chive rings.
48. 48. Serve the boiled beef hot.

Nutrition per serving

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