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🍲 Tender Boiled Beef with Root Vegetables and Fresh Horseradish

645 kcal · 30 min · 4 servings

Ingredients

• 1 kg Boiled Beef
• 2 tsp Peppercorns (black)
• 1 Bay Leaf
• 4 Carrots
• 2 Parsley Roots
• 2 Onions
• 1 Stalk Leek
• Salt
• freshly grated Horseradish (for garnishing)

Instructions

1. 1. Place the meat in a large pot.
2. 2. Pour about 3 liters of water over it.
3. 3. Add peppercorns and a bay leaf.
4. 4. Heat the broth slowly until it boils.
5. 5. Simmer the meat on low heat for about 2.5 hours.
6. 6. Skim off the rising foam regularly.
7. 7. Wash the carrots, parsley roots, and onions.
8. 8. Peel the root vegetables and onions.
9. 9. Cut the vegetables into cubes or strips.
10. 10. Clean the leek and wash it.
11. 11. Slice the leek into rounds.
12. 12. Add the prepared vegetables to the broth after about 2 hours of cooking time.
13. 13. Remove the cooked meat from the broth.
14. 14. Slice the meat into thin pieces.
15. 15. Serve the meat on top of the vegetables.
16. 16. Add some broth.
17. 17. Garnish the portion with grated horseradish.

Nutrition per serving

• kcal: 645
• Protein: 54 g · Fett/Fat: 42 g · Carbs: 14 g