John Myers
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Prime Boiled Beef with Horseradish Sauce
The perfect prime boiled beef with horseradish sauce recipe with a picture and simple step-by-step instructions.
For the boiled beef
- 1 kg Beef boiled beef, mayor’s piece
- 1 Carrot
- 1 Parsley root
- 100 g Leek
- 50 g Celery
- 1 Onion
- Salt
For the horseradish sauce
- 0,5 liter Meatsoup
- 2 packet Bright sauce
- 1 small glass Cream of horseradish
- 100 ml Sweet cream
- Salt and pepper
- 1 pinch Sugar
for the boiled beef
- Peel the carrot and parsley root. Clean the leek and celery and roughly dice everything. Halve the onion unpeeled and brown in the saucepan without any fat on the cut surface. Bring 2 liters of water with 1 teaspoon of salt to a boil in a saucepan. Put in the meat, the cleaned vegetables and the browned onion and simmer for about 90 to 120 minutes, skimming off the foam. Take out the boiled beef and cut into thin slices. Pour the meat stock through a fine sieve and use 1/2 liter for the preparation of the horseradish sauce. Use the rest of the broth for other purposes.
the horseradish sauce
- Bring the broth to a boil. Now stir in 2 packets of sauce with a whisk and simmer for about 1 minute. Now stir in the cream horseradish and the sweet cream. Season the sauce with salt, pepper and a pinch of sugar.
- Keep the meat slices warm in the rest of the broth. Serve immediately with the horseradish sauce. As a side dish boiled potato and beetroot dumplings or slices.
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