Boiled Beef with Wild Garlic Sauce
Ingredients
- For the beef
- 1 ⅕ kilograms Beef tip
- 1 kilogram Beef bone
- 1 Parsnip
- 2 carrots
- ½ root Celery
- 2 thin stalks Leeks
- 1 onion
- 1 tsp black peppercorns
- 1 bay leaf
- 1 tsp thyme
- For the sauce
- 30 grams butter
- 1 small onion
- 30 grams Pastry flour
- 200 milliliters Beef broth
- 200 milliliters milk
- 100 milliliters Whipped cream
- ½ bunch Wild garlic
- salt
- peppers
- 2 Tbsps scallions
- 1 egg yolk
Preparation steps
For the beef: Put soup bones in a pot, cover with water, bring to a boil, then pour into a colander. Return soup bones to the pot, add more water and boil again. Rinse beef and add to pot. Simmer beef for about 2 hours and skim off foam throughout.
Peel and chop parsnips and carrots. Rinse and chop leeks and celery.
Peel onion, cut in half and brown, cut-side down, in a hot, dry pan. Add vegetables, onion halves, spices and peppercorns to beef and simmer for about 1 hour more.
For the sauce: Rinse and mince wild garlic. Peel and dice onion. Heat butter in a pan and cook onion. Add flour, cook briefly, then and deglaze with milk, broth and cream. Add wild garlic and bring sauce to a boil. Season with salt and pepper. Whisk in some yolk and simmer but do not boil. Stir in chives and season to taste.
Remove beef from broth and cut crosswise into finger-thick slices. Pour broth through a sieve and save for future use.
Plate beef and serve drizzled with sauce.
