Beef with Broth and Horseradish Sauce

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Beef with Broth and Horseradish Sauce
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation

Ingredients

for
6
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 teaspoon black peppercorns
1 bay leaf
1 teaspoon thyme
For the sauce
4 tablespoons Whipped cream
4 tablespoons freshly grated Horseradish
2 day-old White rolls
salt
1 pinch sugar
½ bunch Chives (cut into rings)
How healthy are the main ingredients?
HorseradishWhipped creamChivesthymesugarParsnip

Preparation steps

1.

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.

2.

Rinse the parsnip, carrots, celery and leek, and coarsely chop.

3.

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.

4.

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.

5.

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.