Boiled Beef with Boiled Potatoes and Horseradish – Horseradish

Preparation (about 90 min):

Peel carrots, turnips, celery, cut leeks lengthwise, rinse well cooled. Cut 1/4 of the vegetables into pieces, cut 1/4 of them into small cubes, prepare in water.

Cut onion in half, brown darkly in hot frying pan, mix horseradish well with apple and honey.

Put the boiled beef in a saucepan with one and a half liters of water, bring to boiling point, add browned juniper berries, onion, vegetable chunks, bay leaves, peppercorns, cloves, simmer gently for about one and a half hours.

Sauté onion cubes in hot olive oil until translucent, add vegetable cubes, sauté, add potatoes, pour Tafelspitz broth, season with salt and pepper and simmer for about six to seven minutes, finally add parsley.

Cut the remaining vegetables into strips, sauté briefly in hot olive oil, add a little clear soup and cook until al dente. Arrange the vegetables in a deep dish, cut the boiled beef into slices, place on top of the vegetables, sprinkle with chives, pile the apple horseradish next to it, and serve the boiled potatoes separately in a vegetable bowl. You can also add cranberries.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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