Beef with Broth and Horseradish Sauce

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Beef with Broth and Horseradish Sauce
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2 h. 20 min.


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)
How healthy are the main ingredients?
HorseradishWhipped creamChivesthymesugarParsnip

Preparation steps


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.