Horseradish braised beef

Ingredients for 4 servings:

• 1,200 g beef
• salt and pepper
• Paprika powder
• 2 carrots
• 2 onions
• 50 g bacon, streaky
• Clarified butter for frying
• 1 pinch(s) of sugar
• 250 ml red wine, dry
• 500 ml meat broth
• 2 tbsp sour cream or sour cream
• 1 tbsp flour
• 1 small jar of horseradish (vegetable horseradish without mayonnaise)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 25 minutes; Total time approx. 2 hours 40 minutes

Rub the beef roast with salt, pepper, and a little paprika. Finely chop the vegetables and bacon. Heat the clarified butter in a casserole dish, brown the meat all over, and remove it. Then add the bacon and vegetables, sprinkle with a pinch of sugar, and brown. Return the meat to the pot and deglaze with the red wine and about half of the stock. Close the lid and let the roast simmer for about 2 hours, adding a little more stock every now and then. When the roast is cooked, remove the meat and let it rest, covered with aluminum foil. For the sauce, puree the stock and vegetables with a hand blender and pass through a sieve to create the sauce. Mix the sour cream with the flour to thicken the sauce. Finally, stir in the horseradish, slice the meat, and serve with the sauce. We like to serve it with Franconian potato dumplings and cranberries, but spaetzle also go excellently with it. We enjoy a dry Franconian Pinot Noir as a wine.