Into the kitchen, ready, set, go: Boiled beef with horseradish and potatoes in stock
This time we are making a little detour to Austria with our regional recipes! For our recipe of the month, our partners at FOODBOOM have come up with a delicious version of a classic recipe from Viennese cuisine.
Boiled beef with horseradish and potatoes in stock
Ingredients for 4 people:
1.5 kg Topside beef
2 bay leaves
5 allspice corns
500 g potatoes
300 g celeriac
½ bunch of parsley
200 g crème fraîche
3 tbs horseradish
1 organic lemon
- 1. Wash the meat, dab it dry and remove any fat and sinews. Fill a pan with 1 ½ l water and add the bay leaves, allspice, salt and peppercorns. Add the beef to the pan, bring it up to a simmer and leave to cook for about 1 ½ hours. Every so often, use a skimmer to skim off any foam that develops.
- 2. Meanwhile, peel and wash the potatoes, carrots and celeriac. Chop the vegetables into an approximately 1 cm dice. Wash the leek and slice it into rings.
- 3. To make the horseradish sauce, stir the horseradish and crème fraîche together until smooth. Season to taste with salt and pepper. Remove the meat from the broth and pour the broth through a sieve.
- 4. Bring the broth back up to the boil. Add the prepared vegetables and leave to cook for about 8 minutes. Season to taste with salt and pepper.
- 5. Cut the meat across the grain into slices approximately 2 cm thick. Wash the parsley, shake it dry and chop the leaves finely. Serve the vegetables and their broth on plates, add the beef and serve the cream on top. Scatter some parsley over the top. Wash the lemon in hot water, dry it with a cloth and finely grate the rind. Strew with lemon rind and serve the boiled beef.
Prep time: approx. 2 ½ hours
We hope you enjoy trying out our recipe. Bon appétit!