Beef and Vegetables with Horseradish
Ingredients
- Ingredients
- 1 kilogram Beef tip
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 bay leaf
- 1 tsp Juniper berries
- 1 tsp peppercorns
- 2 carrots
- 500 grams waxy potatoes
- 1 stalk Leeks
- 100 milliliters Whipped cream
- 4 Tbsps freshly grated Horseradish
- scallions (for garnish)
- salt (and)
- freshly ground peppers
Preparation steps
Rinse the stew meat and pat dry. Peel and coarsely chop the soup vegetables. Peel the onion, cut in half and brown the cut surfaces in a dry pot. Add about 2.5 liters (approximately 2.5 quarts) of water and bring to a boil. Add the vegetables, meat and spices. Cover and simmer over low heat for 2.5-3 hours.
Remove the meat and pour the broth through a sieve.
Peel the carrots and potatoes. Cut the potatoes into strips and the carrots into sticks. Rinse and trim the leeks, cut in half lengthwise and cut into wide strips. Simmer the vegetables over low heat for about 10 minutes in the broth. Cut the meat into slices and briefly warm in the broth.
Remove about 250 ml (approximately 1 cup) of broth and bring to a boil with the cream and half of the horseradish. Season with salt and pepper and blend until frothy with a hand blender.
Remove the meat and vegetables from the broth and arrange on plates. Season with salt and pepper and top with some of the sauce. Serve the rest of the sauce on the side. Garnish the plates with the remaining horseradish and chives.
