Breast of ox with horseradish sauce and fried potatoes
easy
180 mins
180 mins
Ingredients
- 1 kg Breast of ox
- 7-10 Tbsp Salt
- 1 collar Soup Greens
- 2 medium-sized onions
- 750 g waxy potatoes
- 30 g streaky smoked bacon
- 3 TABLESPOONS Oil
- 1 piece(s) (75 g) fresh horseradish
- 40 g Butter or margarine
- 30 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1/2 (75 g) Becher Crème fraîche
- 1/2 bunch Parsley
Directions
- 1
Wash the meat. Bring 2 litres of salt water to the boil and cook the meat in it over a low heat for about 2 hours. Clean, wash and coarsely chop the soup greens. Peel onions. Halve 1 onion.
- 2
Add soup vegetables and onion halves to the meat. Wash the potatoes and cook for 20 minutes. Drain, rinse and peel. Let the potatoes cool down. Dice bacon and remaining onion.
- 3
Cut the potatoes into slices. Heat the oil, fry the bacon cubes and remove. Fry the potato slices in the frying fat. Mix in diced bacon and onion and fry. Peel and finely grate horseradish.
- 4
Heat the fat. Sweat flour in it. Deglaze with 1/2 litre stock of meat. Boil up while stirring. Stir in horseradish. Season to taste with salt and pepper. Refine with crème fraîche. Wash parsley, dab dry and chop finely, except for a little bit for garnishing.
- 5
Do everything. Sprinkle with chopped parsley and garnish with the remaining parsley.
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