Boiled Beef with Horseradish
Ingredients
- For beef
- 2 kilograms Beef tip (or tri 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 sauce
- 4 Tbsps Whipped cream
- 4 Tbsps freshly grated Horseradish
- 2 day-old White rolls
- salt
- 1 pinch sugar
- ½ bunch finely sliced Chives
Preparation steps
For the beef, place soup bones in a pot, cover with water, bring to a boil, then drain into a colander and rinse thoroughly. Again, place the soup bones in a large pot, fill up with 3 liters (approximately 12 cups) of water and bring to a boil again. Rinse the beef and add it to the bones, reduce the heat and simmer for about 2 hours, skimming off foam occasionally.
Coarsely chop the leek and root vegetables.
Peel and halve the onion. Heat the oil in a pan and sauté the cut side until browned. Place vegetables, leek, onion halves, spices and peppercorns in the meat pot and simmer for another 1 hour. The meat is done when it is tender and breaks easily with a fork.
For the sauce, grate the bread and soak in some warm broth, stir with a whisk until smooth. Add the grated horseradish and bring to a simmer. Add the salt and sugar and cream.
Remove the meat from the broth and cut against the grain into finger-thick slices. Pour broth through a sieve and reserve. Transfer the meat to a serving dish, sprinkle with a little broth. Drizzle some horseradish sauce over the top. Sprinkle with chives and serve.
