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🍽️ Boiled Beef with Root Vegetables and Horseradish

615 kcal · 30 min · 4 servings

Ingredients

• 1 bay leaf
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1 tsp mustard seeds
• 2 garlic cloves
• 750 g pork (shoulder, belly meat)
• 125 ml vinegar
• salt
• 3 carrots
• 1 parsley root
• 0.5 celeriac
• 2 onions
• 750 g potatoes (mostly waxy)
• 1 tsp salt
• 2 tbsp chive rings
• 1 piece fresh horseradish

Instructions

1. 1. Tie the spices into a small cloth bag.
2. 2. Put one liter of water, the vinegar, and all spice ingredients into a large pot.
3. 3. Bring the liquid to a boil.
4. 4. Place the pork meat into the pot.
5. 5. Make sure the meat is completely covered with water.
6. 6. Let the meat simmer gently for about 40 minutes.
7. 7. Peel the potatoes in the meantime.
8. 8. Cut the potatoes into evenly sized pieces.
9. 9. Put the potato pieces into a pot with a tight-fitting lid.
10. 10. Add about 350 milliliters of water and the salt.
11. 11. Steam the potatoes until tender, which takes 15 to 20 minutes.
12. 12. Let the potatoes steam a bit more after they are cooked.
13. 13. Shake the pot gently while doing this.
14. 14. Peel the root vegetables.
15. 15. Cut the root vegetables into thin sticks.
16. 16. Cut the onions into half-rings.
17. 17. Add the root vegetables and onions to the meat.
18. 18. Cook everything together for another 7 to 10 minutes until soft.
19. 19. Remove the spice bag before serving.
20. 20. Slice the meat into finger-thick pieces.
21. 21. Arrange the root vegetables along with the onion slices on top of the meat.
22. 22. Spoon some cooking liquid over the dish.
23. 23. Add the potatoes.
24. 24. Garnish the dish with chives.
25. 25. Garnish the dish with grated horseradish.

Nutrition per serving

• kcal: 615
• Protein: 40 g · Fett/Fat: 32 g · Carbs: 41 g