Boiled Beef with Root Vegetables and Horseradish Sauce

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Boiled Beef with Root Vegetables and Horseradish Sauce
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Difficulty:
easy
Difficulty
Preparation:
3 h. 20 min.
Preparation

Ingredients

for
6
For the beef
2 kilograms Beef tip
1 kilogram Beef bone
1 Parsnip
2 carrots
1 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 stale White rolls
salt
1 pinch sugar
½ bunch Chives (cut into rings)
How healthy are the main ingredients?
HorseradishWhipped creamChivesthymesugarParsnip

Preparation steps

1.

Place beef bones in a pot and cover with water and bring to a boil. Drain bones in a colander and rinse thoroughly. Place beef bones in a large pot and cover with water and add 1 teaspoon salt and bring to a boil. Add beef roast to pot and reduce heat and simmer for about 2 hours and skim foam from cooking liquid frequently.

2.

Peel vegetables and coarsely chop. Coarsely chop leek.

3.

Peel onion and halve. Heat oil in a frying pan and caramelize onion on cut sides. Place root vegetables, leek, onion halves, spices and peppercorns in pot with meat and simmer uncovered for about 1 hour until vegetables are tender and  meat shreds easily with a fork.

4.

For the sauce, remove crust from rolls and soak in warm broth. Whisk in grated horseradish until mixture is smooth and bring to a boil. Season with salt and sugar and stir in cream. Garnish with chives.

5.

Remove meat from broth and cut across the grain into thick slices. Pour broth through a sieve and reserve. Arrange meat on a serving dish and sprinkle with a little broth. Place horseradish sauce on meat and serve with vegetables and boiled potatoes.