Boiled Beef with Horseradish Sauce, Caramelized Carrots and Potato Mushrooms

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 49 kcal



  • 1,35 kg Boiled beef
  • 5 liter Water
  • 2 tsp Salt
  • 300 g Celery
  • 300 g Leek
  • 300 g Kohlrabi
  • 2 Large onions approx. 250 g
  • 2 Large cloves of garlic
  • 50 g Parsley
  • 1 Sheet of baking paper

Horseradish Sauce:

  • 2 tbsp Butter
  • 4 tbsp Flour
  • 6 Soup ladles broth from boiled beef
  • 1 Glass Cream of horseradish 135 g
  • 4 tbsp Cream
  • 1 tsp Clear broth instant
  • 1 tsp Sugar
  • 100 g Sultanas

Caramelized carrots:

  • 400 g Carrots
  • 1 tsp Salt
  • 1 tbsp Butter
  • 1 tsp Sugar
  • Vegetable blossom scraper / peeler 2 in 1 decorating blade

Potato mushrooms:

  • 800 g Potatoes
  • 1 tsp Salt
  • Apple divider

To serve:

  • 4 Stalks of parsley



  • Peel and quarter the celery and kohlrabi. Clean and wash the leek. Peel the onions and garlic cloves. Wash the parsley and shake dry. Pour water (5 liters) into a large saucepan, add salt (2 teaspoons) and heat. Wash the meat, pat dry with kitchen paper and slide into the hot water. Add the vegetables (celery, leek, kohlrabi, onions, garlic cloves and parsley) and let everything simmer / cook for about 3 hours. Place folded parchment paper under the lid. Take out the meat, let it rest and cut into slices with a sharp knife (here: with an electric knife)

Horseradish Sauce:

  • Heat butter (2 tbsp) in a saucepan, sprinkle flour (4 tbsp) over it (burn in!) And deglaze / pour on the broth from the boiled beef. Fold in the horseradish (1 glass / 135 g) and refine / season with cream (4 tablespoons), clear broth (1 teaspoon instant) and sugar (1 teaspoon). Finally stir in the sultanas and let everything simmer for a few minutes.

Caramelized carrot blossoms:

  • Peel the carrots with the peeler and scrape with the vegetable peeler / peeler 2 in 1 decorating blade. Boil in salted water (1 teaspoon) for about 8 minutes, drain, put butter (1 teaspoon) and sugar (1 teaspoon) in the hot saucepan and caramelize the carrots in it while carefully turning / turning.

Potato mushrooms:

  • Peel the potatoes and use the apple cutter and knife to make / shape potato mushrooms. Cook in salted water for about 18 minutes and drain.


  • Serve the boiled beef with horseradish sauce, caramelized carrots and potato mushrooms, garnished with parsley.


  • If necessary, freeze the boiled beef broth for later dishes or cook a delicious soup the next day (e.g .: liver dumpling soup: see my recipe: liver dumpling soup). Use the rest of the meat for a homemade brawn (see my recipe:).


  • According to an old Chinese proverb


Serving: 100gCalories: 49kcalCarbohydrates: 3.9gProtein: 4gFat: 1.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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