Beef Shoulder with Horseradish
Ingredients
- Ingredients
- 1 kilogram Beef shoulder
- 1 kilogram Beef bone
- 2 carrots
- 1 onion
- 1 garlic clove
- 200 grams Celery
- 1 Parsnip
- 1 bay leaf
- 1 cloves
- 2 allspice
- 5 Juniper berries
- freshly grated Horseradish
- Chives (for garnish)
Preparation steps
Rinse the meat and bones, pat dry and blanch in boiling water. Place in a pot with cold water to cover. Bring to a boil, then transfer to an oven preheated to 80°C (approximately 175°F) and simmer for about 1 hour.
Meanwhile, peel and coarsely chop the carrots, onion, garlic, celery and parsnip. Add to the meat with the spices and braise about 4 hours, turning the meat several times during cooking.
Rinse the 2 carrots, leeks and celery, peel or wipe dry and thinly slice.
Once the meat is tender (easily shredded with a fork) remove from the broth and strain the broth through a cheesecloth. Bring the broth to a boil, season with horseradish, salt and pepper to taste. Add the sliced vegetables and simmer until tender. Slice the meat, and transfer to serving dishes. Top with the broth and the vegetables and serve garnished with a little horseradish and chives.
