Roasted boiled fillet of beef

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Directions

1. 1

   The day before, wash the meat and put it in a pot. Peel 1 onion, cut into pieces. Clean the soup greens. Peel carrots and celery, cut everything into pieces. Put it in the pot with laurel, cloves, salt and peppercorns. Add 2-2 1/2 litres of water, bring to the boil and simmer for about 2 hours. In between, skim off the resulting foam with a skimmer. Let it cool down in the stock. Keep cool overnight.

2. 2

   Clean, wash and cut broccoli and cauliflower into florets. Clean the carrots, leaving a little green, peel and wash. Peel potatoes and cut into thick slices. Lift the roast out of the broth and let it drain. Pour broth through a sieve. Measure out 1 litre of the stock and bring to the boil. Cook the potatoes for about 15 minutes. Add cauliflower after 3 minutes, carrots and broccoli after 8 minutes. Peel and finely grate horseradish and sprinkle with lemon juice. Put 1 tablespoon of horseradish aside for garnishing. Peel and finely dice 1 onion. Heat the oil in a saucepan, fry the onion and horseradish. Add 250 ml boiled beef stock. Add sour cream and simmer for 2-3 minutes. Season to taste with salt, pepper and sugar. Cut the boiled beef into slices. Heat 2 tablespoons of fat in a pan and fry the slices for 2 minutes on each side, keep warm.

3. 3

   Peel and finely grate horseradish and sprinkle with lemon juice. Put 1 tablespoon of horseradish aside for garnishing. Peel and finely dice 1 onion. Heat the oil in a saucepan, fry the onion and horseradish. Add 250 ml boiled beef stock. Add sour cream and simmer for 2-3 minutes. Season to taste with salt, pepper and sugar. Cut the boiled beef into slices. Heat 2 tablespoons of fat in a pan and fry the slices for 2 minutes on each side, keep warm. Drain the vegetables and let them drain. Heat 1 tablespoon of fat, toss vegetables in it. Season with salt and pepper. Wash the chives, dab dry. Cut into small rolls. Arrange boiled beef with vegetables on a plate. Sprinkle with chives and horseradish. Serve with the sauce

4. 4

   Drain the vegetables and let them drain. Heat 1 tablespoon of fat, toss vegetables in it. Season with salt and pepper. Wash the chives, dab dry. Cut into small rolls. Arrange boiled beef with vegetables on a plate. Sprinkle with chives and horseradish. Serve with the sauce

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
730 kcal

CARBS
23 g

FATS
47 g

PROTEINS
52 g