John Myers
Meat: Boiled Ox Breast with Bouillon Potatoes and Horseradish Sauce
The perfect meat: boiled ox breast with bouillon potatoes and horseradish sauce recipe with a picture and simple step-by-step instructions.
- 1 kg Ox breast
- Potatoes peeled fresh, halved
- 10 Black peppercorns
- 5 Allspice grains
- 5 Juniper berries
- 3 Bay leaves
- Peeled and chopped carrots
- Celery bulbs roughly diced
- Onion
- Parsley roots
- Leek
- Parsley stalks
- White wine
- Granulated broth
- Horseradish SAUCE:
- 3 tbsp Shallot cubes
- 1,5 tbsp Flour
- 1,5 tbsp Butter
- 1 shot White wine
- 50 g Freshly grated horseradish
- 50 ml Sour cream
- Salt and pepper
- Lemon juice
- Briefly sear the meat in a suitable saucepan with a little oil, deglaze with the wine and bring the appropriate amount of water to the boil. Let simmer on a low flame with the spice grains, bay leaves and broth for about 2 hours. Add the vegetables in the last 30 minutes. Make a test.
- In a small Heat the butter in the casserole, sweat the shallot cubes, dust the flour and let it light up. Deglaze with the wine and stir until smooth with a whisk. Gradually pour in the stock and let it simmer briefly. Finally stir in the horseradish and cream. Season to taste with salt, pepper and lemon juice.
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