Sliced Beef with Warm Potatoes
ready in 4 h.
- For the meat
- 6 ½ cups Bone marrow
- 42 ounces Beef brisket (ready-to-cook, boneless)
- 1 onion (halved)
- 2 carrots (diced)
- 1 ⅔ cups Celeriac (diced)
- 1 parsley (diced)
- ½ Leek (sliced)
- 4 Juniper Berry (crushed)
- 1 bay leaf
- 1 teaspoon peppercorns
- 2 cloves
- 1 sprig Lovage
- 1 sprig parsley
- For the vegetables
- 2 ⅔ cups waxy potatoes (cut into bite-sized pieces)
- 1.333 cups Celeriac (cut into bite-sized pieces)
- 1 ½ cups carrots (cut into bite-sized pieces)
- ½ cup Sour cream
- 1 tablespoon white wine vinegar
Bring a large pot of water to the boil.
Blanche the bones in hot water for 2-3 min then remove and quench quickly in a bowl of icy water. Blanche the meat for 2-3 min, quench and pat dry.
Empty the pot and place the meat and the bones in it. Cover with cold water and bring to the boil. Reduce the heat and simmer for around 2.5 - 3 hours until the meat is cooked. If necessary add more water to ensure that the meat is always covered.
Place the onion with the cut side down in a hot pan without oil. After around 1 hour add to the broth along with the carrots, celery, Hamburg parsley and the leek.
After around 2 hours, add the juniper berries, bay leaf, peppercorns and the cloves.
Around 10 min before the the end of the cooking time, add the sprigs of herbs and leave to steep. Season with salt and ground black pepper. Sieve 450 ml of the broth.
Place the sieved broth in a pot and bring to the boil. Add the vegetables and simmer on a medium heat for around 30 min.
Drain and puree 1/4 of the vegetables with the sour cream. Mix into the remaining vegetables and season with salt, ground black pepper, vinegar and a pinch of sugar.
Remove the meat from the broth, cut into slices and arrange with the vegetables on preheated plates. Serve garnished with horseradish and chives.