Boiled Beef with Horseradish

Try boiled beef combined with a delicate horseradish sauce.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 105 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Horseradish sauce

  • 1 piece Horseradish, fresh

  • 2.5 dl Sweet cream

  • 2 pinch Salt, table

  • 0.5 teaspoons Sugar, white

  • 1 teaspoon Juice, lemon

  • 1 pinch Spices, pepper, white

  • 1 kg Meat, beef, dried beef

  • 2 pinch Salt, table

  • 1 piece Spices, bay (leaves)

  • 10 pieces Spices, pepper, black

  • 2 pod Garlic, fresh

  • 400 g Potatoes, white

Soup vegetables

  • 1 piece Onion, raw

  • 3 pieces Carrot, fresh

  • 1 piece Green, tuber

  • 0.25 piece Green, tuber

  • 1 piece Leek

Zeliščni šopek

  • 0.5 bouquet Parsley, fresh

  • 1 twig Thyme, fresh

  • 1 twig Spices, mayonnaise, dried

  • 1 piece Green, raw

Steps

  1. Thoroughly wash the beef and dry it with paper towels. Wash the leek and cut it lengthwise into smaller pieces. Peel the carrot and parsley root and cut them into quarters. Peel the onion and cut it into larger pieces. Thoroughly wash and dry the parsley, thyme, marjoram, and leek, and make a herb bouquet. Save a few parsley sprigs for garnish.

  2. Place a pot on the stove and pour in 2 liters of slightly salted cold water. Add the meat and wait for the water to boil. Then reduce the heat so that the liquid in the pot barely simmers. Remove the foam from the surface with a skimmer. When the foam stops forming, cover the pot (leaving a small gap) and simmer on low heat for 40 minutes.

  3. Uncover the pot and add all the vegetables, pepper, bay leaf, unpeeled garlic cloves, and the herb bouquet. If you think too much water has evaporated, add more (but make sure it's boiling!), then partially cover the pot and cook the broth for another hour. Salt the broth 10 minutes before the end of cooking.

  4. About 20 minutes before the broth is done, peel the potatoes and cut them into medium-sized pieces. Place a pot on the stove, add the potatoes, and pour in enough salted water to completely cover them. Cook the potatoes for about 20 minutes, and in the meantime, prepare the horseradish sauce. Peel and grate the horseradish, then mix it with the remaining ingredients in a bowl.

  5. Remove the boiled meat from the broth and slice it. Serve the slices with horseradish sauce and boiled potatoes. Garnish the prepared dish with fresh parsley, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 91.04 kcal
  • Fat: 1.95 g
    • Saturated Fat: 0.49 g
  • Carbohydrates: 6.16 g
    • Sugars: 0.98 g
  • Protein: 10.41 g
  • Fiber: 0.98 g

Advice

When the meat is boiled, remove the pot from the heat and let the broth stand for 10 minutes to cool slightly and clarify. Then strain it through a fine wire sieve and add your choice of garnish or soup insert if desired.