Asian – Franconian Boiled Beef, Pretzel Dumplings and Horseradish Cream
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g beet (s), yellow
- 100 g celery
- 100 g leeks
- 100 g cauliflower
- 50 g parsley root (s)
- 50 g coriander root (s)
- 20 g iner
- 20 g alanal
- some lime zest
- some orange peel
- 1 clove garlic
- 1 kg beef, (boiled beef)
- 5 juniper berries
- 2 bay leaves
- 1 kaffir lime leaves
- 3 grains allspice
- 7 some cinnamon blossoms
- salt
- some pepper
- 3 pretzels, (pretzels)
- milk
- 2 egg (s)
- 1 tablespoon tarragon, French
- a bit salt
- some pepper
- 3 large potatoes, floury
- 2 cup milk
- 2 tablespoon horseradish (cream)
- some cream
- a bit salt
- some pepper, whiter
Print Recipe
Pin Recipe Instructions
- Finely dice the turnip, celery, leek, cauliflower, parsley root, coriander root, ginger, galangal, garlic, lime zest and orange zest. Prepare with 2 liters of water and let simmer for 2 hours to a fine broth.
- Put the meat in the broth and let it simmer for 1.5 hours - skim well! Then add the juniper berries, bay leaves, kaffir lime leaf, allspice, cinnamon blossoms, salt and pepper and simmer gently for another 3/4 hours to 1 hour.
- Strip the coarse salt from the pretzels and cut them into fine cubes. Heat the milk lukewarm and pour over the pretzels. Add the eggs, finely chopped tarragon and salt and pepper - mix well.
- Put the dumpling mixture on foil and shape into a sausage, wrap it in aluminum foil and close it tightly. Let the dumpling sit in boiling water for a good 30 minutes, turning every now and then.
- Peel and finely dice the potatoes, cook in a little salted milk until soft, mash. Fold in the cream horseradish and mix with enough cream until the desired consistency is achieved - season.
- If you want sauce with it, you can, like me, prepare a very quick and suitable one from a slightly reduced boiled beef stock, a dash of balsamic vinegar and a dash of cream, salt and pepper.
- Serving:
- Put some cream on preheated plates, cut open the boiled beef and place a slice on the cream, add a thick slice of pretzel dumpling each time and put some sauce around it.
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