Boiled beef with horseradish sauce

Boiled beef with horseradish sauce is a classic recipe for the preparation of very tender beef. It is important that boiled beef is not cooked in the broth but only pulls even, because otherwise it becomes tough. The fat of boiled beef is cooked when the flesh and can be easily removed later. 1.5 liters of water into a soup pot. Peel an onion and give together with cloves, black peppercorns and bay leaf into the water.


Clean greens, cut into chunks, put in the water and bring to the boil vigorously bubbling. Add salt and beef in the boiling water place, switch back to low temperature and let the boiled beef about 90 minutes pull even. Boiled potatoes and green beans to cook at all. Heat the butter in a pot, the beans to pan and season with salt and pepper. Basil cut into thin strips and sprinkle over the beans. For the horseradish sauce, fresh horseradish, peel and rub with 1 teaspoon lemon juice, horseradish is not so brown tarnish. Horseradish finely grind and mix with 1 teaspoon lemon juice.

A roux from margarine, flour, milk and cooking of boiled beef broth. Horseradish, add sugar and cream and season lightly with salt. Boiled beef with a slotted spoon from the broth lift, rest briefly and cut with a sharp chef’s knife in a little thicker slices, as previously seen in the picture. Boiled beef with horseradish sauce, boiled potatoes and beans Serve on warmed plates.


¤ 500 g Tafelspitz
¤ 1 Onions
¤ 1 / 4 tsp Carnations
¤ 1 / 4 tsp Black peppercorns
¤ 1 Bay leaf
¤ 250 g Greens
¤ 500 g Potatoes
¤ 250 g Beans
¤ 10 g Butter
¤ Pepper, salt
¤ Basil
¤ 30 g Horseradish
¤ 2 tsp Lemon juice
¤ 20 g Margarine
¤ 20 g Flour
¤ 1 / 8 L Milk
¤ 1 / 8 L Broth
¤ 1 tsp Sugar
¤ 2 tablespoons Cream

Serves 3 – 632 cal per serving, 30 mins Prep – 90 mins Total