← All recipes

🍽️ Tender Braised Beef with Spicy Horseradish Sauce

655 kcal · 30 min · 4 servings

Ingredients

• 2 kg Topside
• 1 kg Knuckle bones
• 1 Parsnip
• 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 Sugar
• 0.5 bunch Chives (cut into rings)

Instructions

1. 1. Place the soup bones in a pot and cover with water. Bring to a boil. Drain the water and rinse the bones thoroughly under running water in a colander. Put the clean bones in a large pot and fill with 3 liters of fresh water. Bring to a boil again. Rinse the meat and add it to the bones in the pot. Reduce the heat to a low setting. Simmer the meat for about 2 hours on low heat. Regularly skim off the foam that rises to the surface with a spoon.
2. 2. Clean the root vegetables and leeks. Cut them into rough chunks.
3. 3. Peel the onion and cut it in half. Place the onion halves cut-side down in a hot, uncoated pan. Roast the cut sides until deeply browned. Add the prepared vegetables, leeks, roasted onion halves, spices, and peppercorns to the meat in the pot. Simmer everything uncovered for about 1 hour. Check for doneness: The meat is ready when you can easily pierce it with a fork.
4. 4. Remove the hard crust from the bread rolls. Soak the rolls in a ladle of warm meat broth. Whisk the soaked rolls with a whisk until smooth and free of lumps. Stir in the grated horseradish. Bring the sauce to a brief boil. Season with salt and sugar. Stir the cream into the finished sauce.
5. 5. Carefully remove the meat from the broth. Slice the meat across the grain into finger-thick slices. Strain the broth through a fine sieve into a container and set aside. Arrange the meat on a large platter. Lightly drizzle the meat with warm broth. Place a dollop of horseradish sauce on the meat. Serve with boiled potatoes.

Nutrition per serving

• kcal: 655
• Protein: 53 g · Fett/Fat: 43 g · Carbs: 14 g