Boiled Beef with Horseradish sauce

Boiled Beef with Horseradish sauce - Russian Meat Recipe

How to Cook & Prepare Boiled Beef with Horseradish sauce:

500 g meat (boned) 30-40 celery,
800 g potatoes parsley r pasternak
2 carrots (optional)
1 leek 5-8 peppercorns
1 turnip (or 5-10 g whole red
salt to taste pepper)
2 bay leaves

Prepare a whole piece of meat (round, rump, sirloin or brisket). Wash and pour over boiling water to cover. Close with a lid and bring to a boil, remove the scum, reduce the heat and simmer for 1 ½ to 2 hours. Add the cleaned and sliced carrots, turnip, the white of the leek (or onion), the seasoning and, if desired add the celery, parsley or pasternak. Cook for another ½ hour. When the meat and vegetables are tender, drain off the stock. Cover the meat and vegetables. Use the stock to make the horseradish sauce (see p.108). Before serving slice the meat, garnish with the vegetables and boiled potatoes. Pour over the sauce.

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			Corned Beef with Horseradish Sauce