Summary

Ingredients

• 4 liters water
• 2 kg beef (boiled beef)
• 4 teaspoons salt
• 2 bay leaves
• 2 teaspoons pepper - grains
• 8 juniper berries
• 14 allspice-grains
• 3 onion (s), peeled, halved
• 300 g carrot (s), peeled, diced
• 300 g celeriac, peeled, diced
• 1 large leek stick (s), cleaned, cut into 2 cm pieces
• 40 g butter
• 35 g flour
• 150 ml cream
• 50 g horseradish (cream horseradish)
• salt
• some sugar
• 1 teaspoon lemon juice
• 1 large apple (Boskop, approx. 350 g)
• 50 ml apple juice or white wine
• 30 g horseradish (cream horseradish)

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Instructions

1. Bring 4 liters of water to a boil. Add boiled beef with salt, bay leaves, peppercorns, juniper berries and allspice grains and leave to stand for about 3 hours with the lid closed - the water should no longer boil.
2. Add the onions, carrots, celeriac and the leek after 1 1/2 hours of cooking. Cover and let the meat rest in a warm oven at 50 ° C for about 10 minutes before cutting.
3. Pass the broth with the vegetables through a sieve and measure 500 ml of it for the sauce. Keep the vegetables warm.
4. Make a roux for the sauce from butter and flour. Mix the boiled beef broth with the cream and use it to deglaze the sweat. Now stir in 50 g of cream horseradish and season with salt, sugar and lemon juice.
5. For the apple horseradish peel and cut the apple. Stew in apple juice or white wine for about 20 minutes. Then add 30 g of cream horseradish and stir.
6. Spread the boiled beef on plates and pour the sauce over them. Serve with the vegetables and the apple horseradish.