🍽️ Tender Braised Beef with Creamy Horseradish Root Vegetable Pan

Name: Tender Braised Beef with Creamy Horseradish Root Vegetable Pan
Total time: 30 min
Yield: 4 servings
Ingredients: 2 onions; 200 g carrots; 1 bay leaf; 1 tsp dried thyme; 1 tbsp peppercorns; 1 tsp salt; 1 kg top round; 1 onion; 1 parsley root; 2 carrots; 250 celeriac; 800 g waxy potatoes; 0.5 stalk leek; 3 tbsp butter; 4 sprigs flat-leaf parsley; 1 tbsp freshly grated horseradish; 100 ml whipping cream (min. 30% fat content); salt; pepper (from the mill); 1 pinch freshly grated nutmeg; freshly grated horseradish (for serving)

680 kcal · 30 min · 4 servings

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Ingredients

2 onions
200 g carrots
1 bay leaf
1 tsp dried thyme
1 tbsp peppercorns
1 tsp salt
1 kg top round
1 onion
1 parsley root
2 carrots
250 celeriac
800 g waxy potatoes
0.5 stalk leek
3 tbsp butter
4 sprigs flat-leaf parsley
1 tbsp freshly grated horseradish
100 ml whipping cream (min. 30% fat content)
salt
pepper (from the mill)
1 pinch freshly grated nutmeg
freshly grated horseradish (for serving)

Instructions

1. Peel the onions and cut them in half.
2. Sear the cut sides of the onions in a large pot without fat until golden brown.
3. Remove the seared onions from the pot and set aside.
4. Clean, peel, and slice the carrots.
5. Add the carrot slices, the seared onions, and the spices back into the pot.
6. Rinse the meat, pat it dry, and place it in the pot with the vegetables.
7. Cover the meat with 2 to 3 liters of cold water.
8. Bring the pot to a boil slowly without a lid.
9. Regularly skim off the rising foam with a spoon.
10. Place the lid on the pot and cook the meat at very low heat for 2 to 2.5 hours.
11. While the meat is cooking, peel the onion for the side dish.
12. Cut the onion into approx. 1 cm cubes.
13. Heat butter in a separate pot.
14. Sweat the onion cubes, parsley root, carrot, and celery in the butter until translucent.
15. Add the potatoes to the vegetables.
16. Pour in the vegetable broth.
17. Bring the mixture to a boil.
18. Reduce the heat and simmer the vegetables for about 15 minutes at low heat.
19. Add the leek to the pot.
20. Simmer the vegetables for another 10 minutes until tender.
21. Wash the parsley and pluck the leaves from the stems.
22. Finely chop the parsley leaves.
23. Stir the horseradish, cream, and chopped parsley into the vegetables.
24. Season the side dish with salt, pepper, and nutmeg.
25. Slice the cooked meat across the grain.
26. Serve the meat slices on top of the creamy vegetables.

Nutrition per serving

kcal: 680
Protein: 42 g · Fett/Fat: 32 g · Carbs: 52 g