Boiled Beef with Horseradish
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 413 kcal | (20 %) | ||
| Protein | 56.1 g | (57 %) | ||
| Fat | 11.4 g | (10 %) | ||
| Carbohydrates | 21 g | (14 %) |
Ingredients
- For the boiled beef
- 1 kilogram Beef tip
- 500 grams Beef bone
- salt
- 1 onion
- 2 carrots
- 1 Parsnip
- 6 peppercorns
- 1 stalk Leeks
- freshly ground pepper
- For the horseradish
- 2 White rolls (from the day before)
- 1 bunch parsley
- 100 grams fresh Horseradish
- salt
- peppers
- 1 Broth (from cooking the beef)
Preparation steps
For the boiled beef: Rinse the beef tip and bones, and place in a pot of salted water. Bring to a boil and cook for 5-10 minutes.
Rinse and halve the onion. Heat a pot, add the onion and cook until golden. Add the meat, some of the cooking liquid and 2 liters (approximately 8 cups) of water to the pot. Simmer for 1 1/2 hours. Peel the carrots and parsnip, and add to the pot. Add the peppercorns and parsley, and simmer over low heat for 2- 2 1/2 hours.
For the horseradish: Thinly slice the white roll. Rinse the parsley, shake dry, pluck leaves and finely chop. Peel and grate the horseradish. In a bowl, stir the white roll with the parsley and horseradish, and season with salt and pepper to taste. Cover with the broth and allow to soak.
For serving: Rinse the leek and cut into thin strips. Remove the beef, carrots and parsnips from the broth. Add the leeks, season with salt and pepper and bring to a boil. Cut the carrots and parsnip into thin strips. Slice the beef.
Serve the beef with the broth, vegetable strips and horseradish.
