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Ingredients
Boiled Beef with Root Vegetables and Horseradish Sauce
- 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)
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.
Peel vegetables and coarsely chop. Coarsely chop leek.
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.
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.
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.