Root meat with bouillon vegetables and apple horseradish

Name: Root meat with bouillon vegetables and apple horseradish
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1-2 Bay leaves; 1 TEASPOON black peppercorns; 7-10 Tbsp Salt; 375 g Carrots; 500 g Leeks (leek); 375 g Celeriac; 2 (approx. 200 g) large parsley roots; 800-1000 g Beef , e.g. mayor or hip cap (boneless); 500 g Soup Bones; 600 g baby potatoes; 1/2 bunch Parsley; 1 piece(s) fresh horseradish or 2 tablespoons grated horseradish from the jar; 2 Apples; 1 TEASPOON White wine or fruit vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Pepper; 7-10 Tbsp Kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1-2 Bay leaves
1 TEASPOON black peppercorns
7-10 Tbsp Salt
375 g Carrots
500 g Leeks (leek)
375 g Celeriac
2 (approx. 200 g) large parsley roots
800-1000 g Beef , e.g. mayor or hip cap (boneless)
500 g Soup Bones
600 g baby potatoes
1/2 bunch Parsley
1 piece(s) fresh horseradish or 2 tablespoons grated horseradish from the jar
2 Apples
1 TEASPOON White wine or fruit vinegar
1 TABLESPOON Sugar
7-10 Tbsp Pepper
7-10 Tbsp Kitchen yarn

Directions

1
Bring 11/2 litres of water, bay leaves, peppercorns and some salt to the boil. Clean and wash the carrots, leek, celery and parsley roots. Tie 1 carrot and parsley root, some leek and celery together with kitchen string.
2
Wash the meat and soup bones and put them into the boiling water with the soup bunch. Bring to the boil, skim and cook over low to medium heat for 11/2 - 2 hours. In the meantime, cut the remaining carrots in half lengthwise and diagonally into pieces.
3
Cut the leek diagonally into thick slices. Cut celery into sticks, parsley root into thin slices. Wash and peel the potatoes and put them in cold water. 15-20 minutes before the end of cooking time, lift the soup bowl and bones out of the stock.
4
Add potatoes and other vegetables and cook. Wash parsley, dab dry and cut into fine strips, except for a few leaves for garnishing. Peel horseradish and grate finely (approx. 2 tablespoons).
5
Peel apples, grate them finely and mix them with horseradish, vinegar and sugar. Season to taste with salt. Season the bouillon with salt and pepper as well. Lift meat out of the stock and cut into slices.
6
Arrange on plates with bouillon vegetables and some broth. Serve sprinkled with parsley and garnished. Serve with apple-horseradish extra. Use the remaining bouillon as a pre-soup or otherwise.