Classic boiled beef with horseradish and apple sauce, carrot-zucchini julienne and roasted potato wedges

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Clean, peel, wash and roughly dice the celery. Peel and coarsely dice 200 g carrots. Boil the celery and prepared carrots in a large pot with 2 litres of water, 2 teaspoons of salt, peppercorns, bay leaf and juniper berries.

2. 2

   Rinse meat cold, add to the stock, cover and simmer over medium heat for about 1 1/2 hours.

3. 3

   In the meantime peel the remaining carrots and cut them into fine strips. Wash and clean the zucchini and cut into fine strips. Mix carrots and zucchini with 1 teaspoon salt and sugar. Cover and leave to stand for about 20 minutes.

4. 4

   Peel, wash and cut the potatoes into large pieces. In a bowl mix with 1 teaspoon salt and oil. Spread the potatoes on the fat pan of the oven and bake in a preheated oven (electric cooker: 250 °C/ circulating air: 225 °C/ gas: see

5. 5

   manufacturer) bake for about 30 minutes. Turn over after about 15 minutes.

6. 6

   In the meantime, wash the apple, grate it dry, quarter it, remove the core and cut the quarters into fine cubes. Wash marjoram and shake dry. Chop half finely. Mix 1 tsp. horseradish with yoghurt, sour cream, mustard and lemon juice until smooth.

7. 7

   Stir in diced apples and chopped marjoram. Season to taste with salt and pepper. Set aside covered.

8. 8

   Melt the butter in a pan. Steam the vegetable strips for 3-4 minutes while turning. Season to taste with salt and nutmeg. Roughly pluck the remaining marjoram, except for a little garnish. Take the potatoes out of the oven and fold in the plucked marjoram.

9. 9

   Remove meat from the stock and cut into slices. Arrange some meat with vegetable strips, potatoes and some sauce, garnish with remaining marjoram. Sprinkle with horseradish and pepper. Add the rest of the sauce and the remaining slices of meat.

Nutrition Facts

KCAL
770 kcal

CARBS
49 g

FATS
28 g

PROTEINS
77 g