John Myers
Ingredients for 6 servings:
- ½ bunch soup vegetables
- 1 onion(s)
- 2 tomatoes
- 1 piece(s) orange peel, untreated
- 3 bay leaves
- 4 grains allspice
- 1.2 kg beef (boiled beef, beef tail)
- 1 tbsp broth paste (concentrated meat paste from the jar) or 1-2 tsp granulated broth
- Salt
- 1 bunch of chives
- 40 g butter
- 30 g flour
- ½ liter of boiled beef broth
- 100 g crème fraîche
- e.g. horseradish, freshly grated or from the jar
- Salt and pepper from the mill
- 1 tsp lemon juice
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
For the boiled beef, clean, wash, and chop the vegetables. Peel and halve the onion. Wash and halve the tomatoes. Bring 2 liters of water to a boil in a large pot with the prepared ingredients and the spices, then simmer over low heat for about 15 minutes. Add the boiled beef, the meat paste, or granulated stock, and bring back to a boil. Cover and simmer over low heat for about 2 hours, skimming off any foam occasionally. For the horseradish sauce, melt the butter in a saucepan. Add the flour while stirring. Continue stirring until everything is combined and the mixture begins to foam slightly. Stir in the stock and simmer over low heat for about 5 to 10 minutes, stirring occasionally. Stir in the crème fraîche and season the sauce with horseradish, salt, pepper, and lemon juice. Briefly wash the chives, shake dry, and cut into small rolls. Remove the meat from the stock, cut into thin slices, place on a platter, pour some of the hot stock over it, and sprinkle with chives. Serve with the horseradish sauce. I serve it with bouillon potatoes. Tip: The strained meat stock is perfect as an appetizer with garnishes. Garnishes include: diced egg custard, peas, small meatballs, small pieces of asparagus, very finely sliced carrots, and baking peas.
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