Boiled Beef with Spinach, Roasted Potatoes and Herb Sauce

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Boiled Beef with Spinach, Roasted Potatoes and Herb Sauce
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation

Ingredients

for
6
For the meat and apple horseradish
1 ½ kilograms Beef tip
2 carrots
1 stalk Leeks
2 Parsnips
¼ root Celery
1 onion
2 sprigs parsley
1 tablespoon salt
1 tablespoon black peppercorns
2 bay leaves
Apple horseradish
1 piece fresh Horseradish (about 200 grams)
2 sour Apple
2 tablespoons lemon juice
salt
For the herb sauce and roast potatoes
250 grams mixed Fresh herbs
100 grams Crème fraiche
200 grams Yogurt (0.1% fat)
salt
freshly ground peppers
2 tablespoons lemon juice
2 eggs
Roasted potato
700 grams small potatoes (cooked the day before in the shell)
2 tablespoons butter
salt
freshly ground peppers
For the spinach
500 grams Spinach
1 shallot
2 tablespoons butter
salt
peppers
Nutmeg
lemon juice
How healthy are the main ingredients?
potatoSpinachLeekHorseradishparsleycarrot

Preparation steps

1.

For the meat: Rinse, trim and peel vegetables as needed and cut into pieces. Peel onion and coarsely chop. Add meat, vegetables, parsley, pepper and bay leaves into a pot along with about 2 liters (approximately 8 1/3 cups) of water and bring to a boil. Allow to gently simmer for 2 hours. To serve, take boiled beef from the broth and cut crosswise to the grain into slices, serve with apple horseradish, roasted potatoes and spinach on plates and rich herb sauce.

2.

For the apple horseradish: Peel horseradish, grate finely and sprinkle immediately with lemon juice.

3.

Peel apples, coarsely grind, mix with 1 tablespoon lemon juice and mix with horseradish. Season with a little salt.

4.

For the herb sauce: Rinse herbs, shake dry and chop coarsely with a large knife. Add herbs with creme fraiche in blender and puree finely, add yogurt and season with salt, pepper and lemon juice. Cook eggs for 10 minutes then peel and chop, stir into the sauce and leave for 30 minutes.

5.

For the roast potatoes: Peel potatoes and fry slowly until golden brown in a large pan with hot butter, season with salt and pepper.

6.

For the spinach: Rinse spinach thoroughly and add to boiling salted water, blanch, then drain, rinse with cold, drain again and squeeze dry.

7.

Sauté finely chopped shallots in hot butter, add spinach and stir fry for a few minutes until liquid has evaporated, season with salt, pepper and lemon juice.