Summary

Ingredients

• 750 g beef, (boiled beef)
• salt
• 600 g leek, cut into rins
• 500 g carrot (s), sliced
• 300 g parsley root, sliced
• 500 g potato (s), small, peeled
• 1 bay leaf
• 1 onion (s)
• 2 clove (s)
• 2 small apples, tart peeled and finely diced
• 3 tablespoon flour - sweat, classic, light
• 3 tablespoon crème fraîche
• 2 tablespoon horseradish, freshly grated
• 1 teaspoon beef broth, (instant powder)
• sugar
• 1 teaspoon lemon juice

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Instructions

1. Put the meat in ¾ l of boiling salted water, cover and cook over a low heat for approx. 1 ½ hours.
2. Add the potatoes, vegetables, bay leaves and the clove-studded onion to the meat. Cook for another 30 minutes. Lift out the meat, vegetables and potatoes and keep warm.
3. Sieve the boiled beef stock, measure ½ l, add the apples, steam until soft, puree with the hand blender, bring to the boil and thicken with the roux. Stir in the crème fraîche and horseradish.
4. Season the sauce with beef stock, sugar and lemon juice. Cut the boiled beef into slices, serve with potatoes, vegetables and sauce.