Boiled Beef with Horeradish Sauce

Boiled Beef with Horeradish Sauce Recipe from Austria

Region / culture: Austria | Preparation time: 20 minutes | Cooking time: 2.5 hours | Servings: 4

Introduction

Boiled Beef with Horseradish Sauce is a classic dish that combines the tender, juicy flavors of boiled beef with the sharp, tangy taste of horseradish sauce. This dish is a testament to the simplicity of ingredients coming together to create a comforting and satisfying meal. Perfect for a family dinner or a special occasion, this recipe is sure to impress with its depth of flavor and elegant presentation.

History

The tradition of boiling beef dates back centuries and is found in various cuisines around the world. The method of slowly simmering beef in water with vegetables and spices yields a tender and flavorful meat, while also creating a nutritious broth. The addition of horseradish sauce to boiled beef is a practice that likely originated in Europe, where horseradish has been used as a condiment since the Middle Ages. This combination has stood the test of time, remaining a beloved recipe for its hearty and comforting qualities.

Ingredients

3 lb (1.36 kg) rump roast or round roast or beef brisket
2 qt (1.89 liter) cold water
2 tsp salt
1 onion
3 whole cloves
4 medium carrots, quartered
3 stalks celery, sliced
1 medium turnip, quartered
1 leek, washed and quartered
bouquet garni
8 peppercorns

Sauce

2 tbsp freshly grated horseradish
2 tbsp butter
1 medium onion, finely chopped
2 tbsp flour
1 cup of the beef stock
0.5 lemon juice
pepper
sugar
4 tbsp heavy cream

How to prepare

In a large pot, place the roast with the salt and water.
Let it stand for 20 minutes.
Then slowly bring it to a boil, skimming frequently.
Add onion, carrot, turnip, celery, leek, and spices. Cover, lower the heat, and simmer for 2.5 hours or until the meat is very tender when pierced with a fork.
Drain the beef and place it on a serving platter, covering it to keep warm.
Strain the stock, pressing all the vegetables to extract all the juices.
Taste the stock for seasoning and remove one cup of stock to make the sauce.
Serve the rest of the stock as a soup before eating the beef.
For the sauce, melt the butter and sauté the onion over medium heat until soft.
Stir in the flour and cook until lightly browned.
Add the one cup of stock, horseradish, and lemon juice along with salt, pepper, and sugar to taste.
Bring the sauce to a boil, stirring, and simmer for 3 minutes.
Remove from heat and add the cream.
Serve the beef with boiled potatoes and the sauce separately.

Variations

For a spicier sauce, increase the amount of freshly grated horseradish.
Add other root vegetables, such as parsnips or sweet potatoes, to the broth for added flavor and nutrition.
Substitute sour cream for heavy cream in the sauce for a tangier taste.

Cooking Tips & Tricks

To ensure the best results when preparing Boiled Beef with Horseradish Sauce, consider the following tips:

- Choose a cut of beef that is well-suited for boiling, such as rump roast, round roast, or beef brisket. These cuts become tender and flavorful when cooked slowly.

- Allow the beef to stand in cold water with salt before cooking. This step helps to tenderize the meat.

- Skim the surface of the water frequently as the beef begins to boil to remove impurities and achieve a clear broth.

- Cook the beef at a gentle simmer to ensure it becomes tender without falling apart.

- Strain the stock thoroughly after cooking to ensure a smooth sauce.

Serving Suggestions

Serve the boiled beef sliced, accompanied by boiled potatoes or mashed potatoes for a classic pairing. The horseradish sauce can be served on the side, allowing guests to add as much or as little as they like. A side of steamed green vegetables, such as green beans or broccoli, completes the meal with a touch of color and additional nutrients.

Cooking Techniques

The key cooking technique for this recipe is boiling, which involves cooking the beef and vegetables in water at a gentle simmer. This method allows the flavors to meld together and the meat to become tender over time. Making the sauce involves sautéing and then simmering to achieve a smooth, flavorful condiment.

Ingredient Substitutions

If horseradish is not available, wasabi or mustard can provide a similar sharpness to the sauce.

- Use olive oil instead of butter for a dairy-free version of the sauce.

- Cornstarch can replace flour for a gluten-free sauce.

Make Ahead Tips

The beef and broth can be prepared a day in advance and refrigerated. This not only allows the flavors to develop further but also makes it easier to remove any fat that solidifies on the surface. Reheat gently before serving and prepare the sauce fresh for the best taste.

Presentation Ideas

Slice the beef thinly and arrange it on a platter, surrounded by the boiled vegetables for a rustic yet elegant presentation. Drizzle some of the horseradish sauce over the beef, and garnish with fresh herbs, such as parsley or dill, for a pop of color and freshness.

Pairing Recommendations

A full-bodied red wine, such as a Cabernet Sauvignon or Merlot, pairs beautifully with the rich flavors of the boiled beef and the tangy horseradish sauce. For a non-alcoholic option, a robust beef broth or a tart apple cider complements the dish well.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the beef and vegetables gently on the stove or in the microwave, adding a little broth or water to keep them moist. The sauce is best reheated on the stove, stirring constantly to prevent separation.

Nutrition Information

Calories per serving

The calorie content of Boiled Beef with Horseradish Sauce will vary depending on the cut of beef used and the portion size. On average, a serving of this dish can range from 300 to 500 calories, making it a moderate option for those monitoring their calorie intake.

Carbohydrates

The primary source of carbohydrates in this recipe comes from the vegetables used in the broth and the flour used in the sauce. The total carbohydrate content will vary depending on the exact quantities and types of vegetables used, but it is generally low, making this dish suitable for those on lower-carbohydrate diets.

Fats

The fats in this recipe come from the beef itself, the butter used in the sauce, and the heavy cream. Choosing a leaner cut of beef and moderating the amount of sauce served can help control the fat content for those watching their intake.

Proteins

Boiled Beef with Horseradish Sauce is an excellent source of high-quality protein, essential for muscle repair and growth. The beef provides the majority of the protein in this dish, making it a hearty and satisfying option for those looking to increase their protein intake.

Vitamins and minerals

This dish is rich in vitamins and minerals, thanks to the variety of vegetables used in the broth and the beef itself. Beef is a good source of iron, zinc, and B vitamins, while the vegetables contribute vitamins A, C, and K, along with potassium and fiber.

Alergens

The main allergens to be aware of in this recipe are dairy (butter and heavy cream) and gluten (flour). Those with allergies or sensitivities to these ingredients can make substitutions to accommodate their dietary needs.

Summary

Boiled Beef with Horseradish Sauce is a balanced meal that provides high-quality protein, essential vitamins and minerals, and moderate amounts of carbohydrates and fats. It can be easily adapted to suit various dietary requirements and preferences.

Summary

Boiled Beef with Horseradish Sauce is a timeless recipe that offers a perfect balance of tender, flavorful beef and zesty sauce. With its rich nutritional profile and versatile serving options, this dish is a wonderful addition to any meal, providing comfort and satisfaction to all who enjoy it. Whether you stick to the traditional recipe or explore variations, this dish is sure to become a cherished part of your cooking repertoire.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a simple yet elegant dish called Boiled Beef with Horseradish Sauce, and it immediately caught my eye in an old cookbook that belonged to my grandmother. I remember flipping through the pages, admiring the beautiful pictures and detailed instructions, feeling a sense of nostalgia wash over me as I reminisced about the times I spent in the kitchen with my own grandmother, learning how to cook.

Growing up, my grandmother was the heart and soul of our family. She was a wonderful cook, and her meals were always made with love and care. Every Sunday, she would prepare a feast fit for a king, and the entire family would gather around the table to enjoy her delicious creations. It was during these Sunday dinners that I first fell in love with the art of cooking, and I knew that I wanted to follow in my grandmother's footsteps and become a skilled chef myself.

As I read through the recipe for Boiled Beef with Horseradish Sauce, I could practically taste the savory broth and tangy horseradish dancing on my tongue. I knew that I had to try my hand at making this dish, so I asked my grandmother if she would be willing to teach me her secrets. She smiled at me, her eyes twinkling with pride, and agreed to show me the ropes.

The next day, I eagerly arrived at my grandmother's house, armed with all the ingredients needed to make Boiled Beef with Horseradish Sauce. My grandmother greeted me with a warm hug and a twinkle in her eye, knowing that she was about to pass down another treasured recipe to her beloved granddaughter. We spent the entire afternoon in the kitchen, my grandmother patiently guiding me through each step of the process.

First, we seasoned the beef with salt and pepper, then seared it in a hot pan until it was golden brown on all sides. Next, we added a mixture of onions, carrots, and celery to the pot, along with a generous amount of beef broth. As the beef simmered away, filling the kitchen with its mouthwatering aroma, my grandmother taught me how to make the horseradish sauce from scratch.

We grated fresh horseradish root and mixed it with sour cream, Dijon mustard, and a squeeze of lemon juice, creating a creamy and pungent sauce that would perfectly complement the tender beef. My grandmother explained that the key to a good horseradish sauce was to balance the flavors just right, so that the heat of the horseradish didn't overpower the other ingredients.

Finally, after hours of simmering and stirring, the Boiled Beef with Horseradish Sauce was ready to be served. My grandmother carefully sliced the beef into thin slices, arranging them on a platter alongside a generous dollop of horseradish sauce. The dish looked so beautiful and inviting, I couldn't wait to dig in and taste the fruits of our labor.

As I took my first bite, I was transported back in time to those Sunday dinners with my family, the flavors of the beef and horseradish sauce blending together in perfect harmony. My grandmother watched me with a smile on her face, proud to see her granddaughter carrying on the tradition of good food and family togetherness.

From that day on, Boiled Beef with Horseradish Sauce became a staple in my cooking repertoire, a dish that I would make for special occasions and family gatherings. And every time I prepare it, I think of my grandmother and the love and dedication she poured into teaching me the art of cooking.

In the end, it wasn't just a recipe that my grandmother passed down to me, but a legacy of love and tradition that I will cherish forever. And as I continue to cook and share meals with my own loved ones, I know that my grandmother's spirit lives on in every dish I create.