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🍽️ Tender Boiled Beef with Fresh Vegetables and Horseradish Sauce

881 kcal · 30 min · 4 servings

Ingredients

• 2 kg Boiled Beef
• 1 kg Soup Bones
• 1 Parsnip
• 2 Carrots
• 1 Root 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 Sugar
• 0.5 Bunch Chives (cut into rings)

Instructions

1. 1. Place the soup bones in a large pot and cover them with water.
2. 2. Bring the water to a boil.
3. 3. Drain the water and rinse the bones thoroughly in a colander.
4. 4. Place the clean bones back into the pot.
5. 5. Add 3 liters of fresh water.
6. 6. Add 1 teaspoon of salt.
7. 7. Bring the broth to a boil again.
8. 8. Add the washed meat to the boiling broth.
9. 9. Reduce the heat to a low setting.
10. 10. Simmer the meat gently for about 2 hours.
11. 11. Regularly skim 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 fat-free pan over high heat.
17. 17. Roast the onion halves vigorously in the hot pan.
18. 18. Add the prepared vegetables to the meat in the pot.
19. 19. Add the leeks to the meat in the pot.
20. 20. Add the roasted onion halves to the meat in the pot.
21. 21. Add the spices to the meat in the pot.
22. 22. Add the peppercorns to the meat in the pot.
23. 23. Simmer everything without a lid for about 1 hour.
24. 24. Check if the meat is done by piercing it with a fork.
25. 25. The meat is ready when it pierces easily.
26. 26. Remove the crust from the bread rolls.
27. 27. Soak the bread crumbs in warm broth.
28. 28. Stir the soaked bread rolls smooth with a whisk.
29. 29. Stir the grated horseradish into the bread roll mixture.
30. 30. Bring the sauce to a boil.
31. 31. Season the sauce with salt and sugar.
32. 32. Stir the cream into the finished sauce.
33. 33. Remove the meat from the broth.
34. 34. Slice the meat across the grain into thick slices.
35. 35. Strain the broth through a sieve.
36. 36. Set aside the clear broth.
37. 37. Arrange the meat on a platter.
38. 38. Drizzle the meat with some warm broth.
39. 39. Place a spoonful of horseradish sauce on the meat.
40. 40. Place the soup vegetables next to the meat.
41. 41. Place the salted potatoes next to the meat.

Nutrition per serving

• kcal: 881
• Protein: 72 g · Fett/Fat: 58 g · Carbs: 19 g