Boiled fillet of beef

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat and let it drip off. Peel and halve the onion and fry it in a pan without fat for about 5 minutes on the cut surface until it is dark. Bring 1 - 1 1/2 litres of water, bay leaf, cloves some salt, onion and peppercorns to the boil in a large pot.

2. 2

   Add the meat and simmer at medium heat for about 2 hours. In between, skim off the resulting foam with a skimmer. Clean the soup greens. Peel carrot, parsley root and celery.

3. 3

   Cut the celery into 2-3 pieces. Cut leek roughly into pieces and wash. Add vegetables to the meat 20 minutes before the end of cooking time. Peel and wash the potatoes and cut them into pieces. Remove the finished boiled beef from the stock and keep warm.

4. 4

   Pour broth through a sieve into a pot. Bring the stock and potatoes to the boil and cook for about 20 minutes. Cut the vegetables into small pieces and add after 15 minutes. For the

5. 5

   Peel and finely grate the horseradish. Mix both and season with lemon juice, salt, pepper and sugar. Whip the cream until creamy and fold in the apple-horseradish. Chill the cream until serving.

6. 6

   Cut the boiled beef into thin slices and arrange on plates with vegetable potatoes and horseradish cream. Garnish with parsley.

Nutrition Facts

KCAL
750 kcal

CARBS
41 g

FATS
40 g

PROTEINS
55 g