Boiled Beef with Horeradish Sauce
Posted on February 26th, 2008 | Rating:
| Category: Baked Goods
Ingredients
- 3 lbs Rump Roast or Round Roast or Beef Brisket
- 2 quarts cold water
- 2 teaspoons 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 tablespoons freshly grated Horseradish
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 2 tablespoons Flour
- 1 cup of the Beef Stock
- 1/2 Lemon Juice
- Pepper
- Sugar
- 4 tablespoons Heavy Cream
Method
- In a large pot, place roast with the salt and water.
- Let stand for 20 minutes.
- Then bring slowly to a boil, skimming frequently.
- Add Onion, carrot, turnip, celery, leek, and spices– cover lower heat and simmer 2 1/2 hours or until meat is very tender, when pierced with a fork.
- Drain the Beef, and place on a serving platter, covering to keep warm.
- Strain the stock pressing all the vegetables to extract all the juices.
- Taste 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, saute the Onion over med.
- 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 sauce to a boil, stirring, simmer 3 minutes.
- Remove from heat and add the cream.
- Serve the Beef with boiled potatoes, and the sauce seperately.