Boiled beef with apple horseradish

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the meat and let it drip off. Peel onion and lard with bay leaf and cloves. Clean, wash and roughly cut the soup greens into pieces. Boil 1 1/2 to two litres of water, some salt, onion, peppercorns and soup vegetables in a large pot.

2. 2

   Add the meat and simmer covered over a medium heat for two hours. For the apple horseradish, peel and quarter the apples and cut out the core. Cut apples into pieces and boil them up with lemon juice, apple juice and sugar.

3. 3

   Cover and stew for five to ten minutes until the apples crumble. In the meantime, peel and finely grate the horseradish. Stir 40 grams of grated horseradish into the apple compote, place in a bowl and allow to cool.

4. 4

   Garnish with the rest of the horseradish. Wash, peel and dice the potatoes. Clean and wash carrots and leek. Dice carrots, cut leek into rings. Wash chives, dab dry and cut into fine rolls.

5. 5

   Remove the boiled beef from the stock and keep warm. Pour the stock through a sieve, return to the pot and bring to the boil. Add vegetables and potatoes and cook for 15 minutes. Season stock and vegetables with salt and pepper.

6. 6

   Cut the boiled beef into thin slices and arrange on plates with bouillon vegetables, some stock and apple horseradish. Sprinkle with chives and serve garnished with an apple wedge.

Nutrition Facts

KCAL
490 kcal

CARBS
44 g

FATS
7 g

PROTEINS
59 g