Sliced Beef with Creamy Sauce
ready in 3 h.
- 2 ¼ cups meat bone (for soup)
- 35 ounces boiled prime beef fillet (brisket)
- 1 onion (halved)
- 1 bunch Soup vegetables (leek, carrot, celery, julienned)
- 1 bay leaf
- 1 teaspoon black peppercorns
- 4 cups waxy potatoes
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 2 tablespoons creamy Horseradish
- 2 tablespoons Chives
Place the bones in a pot, cover with water and bring to the boil. Drain and wash well. Return the bones to the pot and add 3 litres water. Add 1-2 tsp salt and bring to the boil.
Add the meat to the pot, reduce the heat and simmer for 30 min scooping off the froth every so often.
Fry the onion in a dry frying pan until it browns.
Add the vegetables, bay leaf, and peppercorns to the meat and simmer without a lid for 2 hours. Then leave to steep for 1 hour. The meat is done when you can spear it with a fork with little resistance.
Cook the potatoes in boiling salted water for 25-30 min until fork-tender.
Remove the meat from the broth and cut into slices approximately 2.5 cm | 1" thick. Strain the broth.
Melt the butter in a saucepan and whisk in the flour. Allow it to turn golden and then slowly whisk in 400 ml of the broth. Stir in the horseradish and the chives and steep for around 5 min. Season to taste with salt and ground black pepper.
Drain the potatoes and leave to cool.
Arrange the meat on plates with the potatoes and serve drizzled with the sauce. If desired, serve garnished with freshly grated horseradish and parsley.