Braised beef in horseradish sauce

Name: Braised beef in horseradish sauce
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 300 g Onions; 1 - 1,2 kg Wrong fillet or from the loin (back/roast beef); 5-6 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON clear instant beef stock; 2 (approx. 200 g) Carrots; 250-300 g Celeriac; 1/2 Cucumber; 2-3 stem(s) Parsley; 1/2 bunch Chives; 1/2 bunch Dill; 3-4 Tbsp White wine vinegar; 2 (approx. 400 g) Apples; 1 piece(s) fresh horseradish (80-100 g); 2 TABLESPOONS Butter; 1 TABLESPOON Flour; 100 g Whipped cream; 200 ml Milk; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp some lettuce leaves; 2-3 TABLESPOONS Cranberries

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

300 g Onions
1 - 1,2 kg Wrong fillet or from the loin (back/roast beef)
5-6 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON clear instant beef stock
2 (approx. 200 g) Carrots
250-300 g Celeriac
1/2 Cucumber
2-3 stem(s) Parsley
1/2 bunch Chives
1/2 bunch Dill
3-4 Tbsp White wine vinegar
2 (approx. 400 g) Apples
1 piece(s) fresh horseradish (80-100 g)
2 TABLESPOONS Butter
1 TABLESPOON Flour
100 g Whipped cream
200 ml Milk
1-2 TABLESPOONS Lemon juice
7-10 Tbsp some lettuce leaves
2-3 TABLESPOONS Cranberries

Directions

1
Peel the onions and, except for 1 onion, cut them into rings. Wash the meat and dab dry. Heat 2-3 tablespoons of oil in a frying pan. Fry the meat thoroughly all around. Finally fry the onion rings briefly. Season meat with salt and pepper. Add 3/81/2 litres of water, bring to the boil and stir in the stock. Cover and braise over medium heat for 1 1/22 hours. Clean or peel carrots and celery, wash and roughly grate.
2
Wash the cucumber and cut into sticks. Dice 1 onion. Wash herbs, dab dry. Chop parsley, chop dill finely, chives, except for a little bit for garnishing, cut into small rolls. Put 2 tablespoons of chives rolls aside. Mix vinegar, salt and pepper. Add 3 tablespoons of oil. Stir in herbs. Mix about 1/3 of the vinaigrette with carrots, about 1/3 with celery and about 1/3 with cucumber. Peel, quarter and core the apples. Cut apples into small pieces. Peel horseradish, grate finely. Heat butter. Steam apples for 4-5 minutes. Mix flour, cream and milk, stir into the apples and simmer for about 3 minutes. Stir the horseradish into the apple sauce, except for a little bit. Remove the roast and let it rest for about 5 minutes. Pass the roast stock through a fine sieve into a pot.
3
Peel, quarter and core the apples. Cut apples into small pieces. Peel horseradish, grate finely. Heat butter. Steam apples for 4-5 minutes. Mix flour, cream and milk, stir into the apples and simmer for about 3 minutes. Stir the horseradish into the apple sauce, except for a little bit. Remove the roast and let it rest for about 5 minutes. Pass the roast stock through a fine sieve into a pot. Stir about 1/4 litre of stock into the horseradish sauce. Bring the sauce to the boil again. Season to taste with salt, pepper and lemon juice. Cut the roast open. Wash and drain the salad leaves. Arrange salads on top. Arrange roast with sauce. Sprinkle with cranberries, the remaining chives and grated horseradish. Boiled potatoes taste good with it.
4
Stir about 1/4 litre of stock into the horseradish sauce. Bring the sauce to the boil again. Season to taste with salt, pepper and lemon juice. Cut the roast open. Wash and drain the salad leaves. Arrange salads on top. Arrange roast with sauce. Sprinkle with cranberries, the remaining chives and grated horseradish. Boiled potatoes taste good with it.