Poached boiled beef with horseradish sauce, green beans and roasted diced vegetables

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   Dab the meat dry, peel 1 onion and cut in half. Roast the cut surfaces in a pan without fat for about 5 minutes until dark. Bring 3 litres of water, bay leaf, cloves, some salt, roasted onion and peppercorns to the boil in a large pot.

2. 2

   Add meat and simmer at medium heat for about 2 1/2 hours.

3. 3

   Clean or peel and wash the soup greens. Cut about half of the celeriac into 2-3 pieces. Cut the leek roughly into pieces. Add celery and leek pieces to the meat. Skim off any foam from the broth in between.

4. 4

   Peel and wash the carrots and potatoes and cut them into cubes of about 2 cm width. Cut the remaining celery into cubes of approx. 2 cm. Cook with carrots and potatoes in salt water for about 5 minutes. Remove meat from the stock.

5. 5

   Pour stock through a fine sieve, collect, measure 500 ml stock. Cut the meat into slices, keep warm in the remaining stock. Melt the fat in a saucepan. Stir in flour and sweat briefly.

6. 6

   Add the measured stock and milk. Add horseradish while stirring. Bring the sauce to the boil, simmer for about 3 minutes. Keep warm.

7. 7

   Wash and clean the beans and cook in salted water for about 12 minutes. Peel the remaining onion and dice finely. Heat the oil in a pan. Fry onions, potatoes, carrots and celery for 3-4 minutes.

8. 8

   Drain the beans. Arrange meat, sauce, beans and roasted vegetable cubes on plates. Garnish with parsley. Add remaining sauce.

Nutrition Facts

KCAL
890 kcal

CARBS
34 g

FATS
55 g

PROTEINS
64 g