Classic prime boiled beef with horseradish

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Directions

1. 1

   Halve the onion with skin and fry it in a large pan without fat for about 5 minutes on the cut surface until it is dark brown, so that the later broth gets a nice golden yellow colour. Add approx. 3 l water, bay leaf, cloves, allspice, peppercorns and 2 tsp salt and bring to the boil.

2. 2

   Wash meat, add - it should be covered with water. Let the meat simmer at low to medium heat shortly before boiling point for approx. 2 1⁄2 hours. Repeatedly skim off the resulting foam with a skimmer.

3. 3

   Clean or peel and wash the soup greens. Cut the vegetables from 1 bunch of soup greens into large pieces. After about 1 hour add to the meat and cook everything to the end. Dice the rest of the vegetables very finely. Peel and wash the potatoes and cut them into 1 cm small cubes.

4. 4

   Remove meat from the stock with a skimmer, pour stock through a sieve into a second pot.

5. 5

   Bring the stock to the boil again, season with salt and pepper. Boil the potatoes in it for about 15 minutes. After 8-10 minutes add the vegetable cubes. In the meantime cut off the fat layer from the meat as desired.

6. 6

   Cut the meat with a very sharp knife across the fibre in well 1⁄2 cm thin slices. Leave to stand in the vegetable stock for a short time and warm it up again.

7. 7

   In the meantime, wash the apple for the apple horseradish and grate it finely with the skin all around up to the core. Mix with lemon juice. Peel, wash and grate the horseradish. Immediately mix into the grated apple so that it does not tarnish.

8. 8

   Season with salt, pepper and 1 pinch of sugar. Serve the boiled beef with bouillon vegetables, some stock and apple horseradish.

Nutrition Facts

KCAL
470 kcal

CARBS
24 g

FATS
23 g

PROTEINS
38 g