Boiled Beef with Potato Pancakes
- For the boiled beef
- 1 kilogram Beef tip
- 500 grams Beef bone
- 1 small Parsnip
- 400 grams Pumpkin
- 1 onion
- 1 teaspoon black peppercorns
- 1 bay leaf
- 1 teaspoon thyme
- For the sauce
- 2 tablespoons Whipped cream
- 2 tablespoons freshly grated Horseradish
- 1 day-old White roll
- 1 pinch sugar
- 1 tablespoon scallions
For the boiled beef: Place the soup bones in a pot, cover with cold water and bring to a boil. Drain, rinse thoroughly and transfer to a large pot. Add 1 1/2 liters (approximately 6 cups) of water and bring to a boil. Rinse the meat and add to the pot with the bones, reduce the heat and simmer, skimming any foam that rises to the surface for about 1 hour. Rinse and coarsely chop the parsley.
Peel and halve the onion and cook, cut side down in a dry skillet until browned. Cut the pumpkin flesh into strips. Place the vegetables, onion halves, spices and peppercorns into the soup pot and simmer uncovered until the meat is fork-tender, about 1 hour.
For the potato pancakes: Peel, rinse and coarsely grate the potatoes into a bowl, season with salt, pepper and nutmeg. Heat the oil in a large skillet and working in batches, drop 8 mounds of potatoes into the pan. Flatten slightly and cook until golden brown and crisp on both sides. Keep the finished hash browns warm.
For the sauce: Remove the crusts from the bread, transfer to a saucepan and soak in some of the warm broth, whisking until smooth. Stir in the grated horseradish, bring to a boil, stir in the sugar and cream, season with salt.
Remove the meat from the broth and thinly slice across the grain. Drain the remaining broth through a sieve and reserve for another use. Arrange the meat on plates with the pumpkin from the broth and top with the potato pancakes. Garnish with freshly grated horseradish and serve napped with sauce.