Beef with Broth and Horseradish Sauce
- For the beef broth
- 1 ⅕ kilograms Beef tip
- 1 kilogram Beef bone
- 1 Parsnip
- 2 carrots
- ½ root Celery
- 2 thin stalks Leeks
- 1 onion
- 1 tsp black peppercorns
- 1 bay leaf
- 1 tsp thyme
- For the sauce
- 4 Tbsps Whipped cream
- 4 Tbsps freshly grated Horseradish
- 2 day-old White rolls
- 1 pinch sugar
- ½ bunch Chives (cut into rings)
For the broth, place the beef bones in a pot, cover with enough water and bring to a boil. Pour the beef bones into a colander and rinse thoroughly. Place the beef bones in a large pot, pour in 3 liters (approximately 15 cups) of water and bring to a boil again.
Rinse the top round of beef and add to the bones, reduce the heat and simmer for about 2 hours. Skim off the resulting foam repeatedly.
Rinse the parsnip, carrots, celery and leek, and coarsely chop.
Peel and halve the onion. Place the onion with the cut side down in a hot dry pan and let caramelize.
Add the parsnip, carrots, celery, leek, caramelized onion halves, bay leaf and peppercorns into the beef broth and open simmer for about 1 hour more. The beef is done when you can easily pull apart the meat with a fork.
For the horseradish sauce, trim the bark from the rustic rolls and soak the rolls in a ladleful of warm beef broth in a saucepan. Stir the soaked roll with a whisk until smooth, add the grated horseradish, bring to a boil, season with salt and sugar, and stir in the cream.
Remove the beef meat from the broth and cut crosswise into finger-thick slices. Pour the broth through a sieve and collect.
Serve the beef meat on a serving dish, sprinkle with a little broth, and top with some horseradish sauce and chives. Serve as desired with cooked potato cubes.