Summary

Ingredients

• 800 g beef, (hip cover, boiled beef)
• 2 liters water
• 3 carrot (s)
• 1 leek
• 150 g celery
• 1 parsley root (s)
• 1 onion (s)
• 30 g butter
• 3 tablespoon flour
• 0.75 liter ¾ meat broth, hot
• 3 tablespoon heavy cream
• 0.5 stick ½ horseradish. small
• 0.5 ½ apple
• salt

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Instructions

1. Bring the water to a boil in a large saucepan with a teaspoon of salt per liter. If you like it a bit more substantial, you can also use the same amount of beef broth instead of water. Put the meat in it and let it simmer over a mild heat for about two hours.
2. Meanwhile, clean the vegetables, cut them into small pieces and add them to the meat about 30 minutes before the end of the cooking time.
3. Melt the butter for the horseradish sauce and make a roux with flour. Deglaze with the meat stock, season with salt, add the cream and reduce a little. Only add grated horseradish and grated apple at the end - so that the horseradish does not lose its heat, do not overheat it and do not under any circumstances bring it to the boil again.
4. After cooking, cut the meat into slices and arrange on a platter on the vegetables and pour a little meat stock over it.
5. Serve the sauce separately.
6. Parsley potatoes are best served as a side dish. Cranberries are served with it.