Traditional Boiled Beef With Spinach Purée Apple Horseradish Sauce And Baby Vegetables Recipes

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APPLE-HORSERADISH SAUCE



Apple-Horseradish Sauce image

A traditional condiment served with Austria boiled beef (Tafelspitz).

Provided by Mikekey *

Categories     Other Sauces

Time 20m

Number Of Ingredients 5

4 granny smith apples
apple cider vinegar
2 oz prepared horseradish
1 tsp paprika
1 oz white wine

Steps:

  • 1. Grate the apples and moisten them with a splash vinegar.
  • 2. Add the horseradish and paprika. Thin to the desired consistency with the wine.

CREAMY HORSERADISH SAUCE



Creamy Horseradish Sauce image

This is a delicious, simple, fast sauce. Best for beef roasts. Fabulous on tenderloin roast!

Provided by Jandeebee

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 16

Number Of Ingredients 4

1 ¼ cups sour cream
⅓ cup prepared horseradish
1 teaspoon Kosher salt
1 teaspoon ground black pepper

Steps:

  • Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

Nutrition Facts : Calories 41.2 calories, Carbohydrate 1.4 g, Cholesterol 7.9 mg, Fat 3.8 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 2.4 g, Sodium 170.5 mg, Sugar 0.4 g

HORSERADISH SAUCE



Horseradish Sauce image

This sauce is wonderful with London Broil or Prime Rib. It is also very good with Roast Beef. We use it on beef sandwiches like a spread.

Provided by CAROL46

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 8

Number Of Ingredients 6

2 tablespoons prepared horseradish
1 tablespoon cider vinegar
1 teaspoon dry mustard
3 tablespoons reduced-fat mayonnaise
⅛ teaspoon ground red pepper
½ cup nonfat sour cream

Steps:

  • In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red pepper and sour cream.

Nutrition Facts : Calories 20.3 calories, Carbohydrate 3.2 g, Cholesterol 2.7 mg, Fat 0.2 g, Fiber 0.2 g, Protein 0.7 g, Sodium 33.1 mg, Sugar 1.4 g

BOILED BEEF WITH HORSERADISH SAUCE.. AUSTRIAN



Boiled Beef With Horseradish Sauce.. Austrian image

Make and share this Boiled Beef With Horseradish Sauce.. Austrian recipe from Food.com.

Provided by andypandy

Categories     Meat

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 20

3 lbs round roast or 3 lbs 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
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 of
pepper
sugar
4 tablespoons heavy cream

Steps:

  • 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--.

TAFELSPITZ (AUSTRIAN BOILED BEEF) WITH APPLE-HORSERADISH



Tafelspitz (Austrian Boiled Beef) With Apple-Horseradish image

Provided by Kurt Gutenbrunner

Categories     dinner, main course

Time 4h

Yield 6 servings

Number Of Ingredients 19

1 large onion, halved horizontally but not peeled
3 large carrots, scrubbed
1 large parsnip, scrubbed
1 small celery root, scrubbed
2 celery stalks
1 leek, cut in half
1 pound beef bones
2 pieces beef triangle, each about 1 1/2 pounds
Sea salt
15 black peppercorns
2 bay leaves
4 cloves garlic, peeled
8 branches flat-leaf parsley
4 branches fresh dill
2 sprigs lovage (optional)
1/2 cup freshly grated horseradish
1 Granny Smith apple, peeled, cored and grated
Juice of one lemon
1/4 cup minced chives

Steps:

  • Char onion on cut side over open flame or by placing cut-side down in cast-iron skillet over high heat. Place in 16-quart stockpot with carrots, parsnip, celery root, celery, leek and beef bones. Add 8 quarts cold water. Bring to boil, and cook 10 minutes, skimming constantly. Add beef, allow to boil 5 minutes and skim.
  • Reduce heat to simmer, and cook, skimming from time to time, 1 hour. Add 1 tablespoon sea salt, peppercorns, bay leaves and garlic. Tie herbs together, and add. Continue simmering 1 to 1 1/2 hours, until meat is very tender.
  • While meat is cooking, mix horseradish and apple with lemon juice, and set aside.
  • Remove meat from pot, and cover with foil. Line large sieve or colander with cheesecloth or linen napkin, and place over very large bowl. Pour in contents of pot. Do not press liquid from vegetables. Transfer strained broth to 6-quart saucepan.
  • Set carrots, parsnip, celery root and celery stalks aside. Discard everything else. Peel and dice carrots, parsnip and celery root. Dice celery stalks. Set aside.
  • Gently reheat broth. Add salt to taste. Serve some of the broth as a first course, with diced celery root, parsnip and celery stalks. Then serve meat. If it needs to be reheated, steam briefly over remaining broth. Slice meat 1/2-inch thick across grain. Place in soup plates, with diced carrots, moisten with hot broth, and top with apple-horseradish, sea salt and chives. Serve.

APPLESAUCE WITH HORSERADISH



Applesauce With Horseradish image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments

Time 25m

Yield About two cups

Number Of Ingredients 4

4 Golden Delicious apples, about 2 pounds
1/4 cup sugar
1/4 cup water
3 tablespoons horseradish, preferably freshly grated

Steps:

  • Peel the apples and cut them into quarters. Cut away and discard the stems and cores.
  • Place each quarter on the side and cut crosswise into thin slices. There should be five to six cups. Put the slices in a saucepan and add the sugar and water. Bring to the boil and simmer 10 minutes or until the apple slices are tender.
  • Pour the mixture into the container of a food processor or electric blender and blend thoroughly. Let it stand until cool. Stir in the horseradish, adding more according to taste.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 52 milligrams, Sugar 34 grams

TRADITIONAL BOILED BEEF WITH SPINACH PURéE, APPLE HORSERADISH SAUCE, AND BABY VEGETABLES



Traditional Boiled Beef with Spinach Purée, Apple Horseradish Sauce, and Baby Vegetables image

Provided by David Bouley

Categories     Beef     Vegetable     Horseradish     Apple     Spinach     Fall     Winter

Yield Serves 4 to 6 as a main course

Number Of Ingredients 52

Kavalierspitz
1 large onion, halved crosswise
Fine sea salt
1 large or 2 small "chicken steaks," from the chuck (about 4 1/2 pounds total), trimmed
5 veal marrowbones
6 baby carrots
4 baby turnips
4 small kohlrabi (see tips, below)
1 celery root, quartered
1 tablespoon juniper berries (see tips, below)
1 teaspoon allspice berries
Freshly ground black pepper
1 bay leaf, preferably fresh, cut in half
1 sprig fresh thyme
1 garlic clove
Spinach Puree
6 tablespoons unsalted butter
3 shallots, diced
1 teaspoon fine sea salt
2 large garlic cloves, minced
1/2 cup heavy cream
1 sprig fresh thyme
3/4 cup vegetable stock or canned low-sodium vegetable broth
12 ounces (1 bunch) spinach, stems removed
Freshly ground white pepper
Cayenne pepper
Freshly grated nutmeg
Apple Horseradish Sauce
3 Golden Delicious apples (1 1/2 pounds)
Juice of 1 lemon
2 tablespoons sugar
1/2 cinnamon stick, about 3 inches
1 whole clove
2 tablespoons prepared horseradish, or more to taste
Chive Mayonnaise
1 cup cubed white bread, crusts removed
3/4 cup whole milk
2 extra-large egg yolks
8 small cornichons, chopped
1 heaping tablespoon crème fraîche
1 heaping tablespoon sour cream
1/4 cup Champagne vinegar
1 1/2 cups canola oil
Fine sea salt and freshly ground white pepper
1 hard-cooked egg, finely diced
3 tablespoons finely chopped fresh chives
Optional Garnish
Freshly grated horseradish
Sliced fresh lovage leaves (see tips, below)
Freshly grated nutmeg
Fleur de sel (see Note)
Finely chopped fresh chives

Steps:

  • 1. Heat a heavy sauté pan over high heat and add the onion halves, cut side down. Cook until they blacken on their cut sides, about 10 minutes.
  • 2. Fill a stockpot halfway with water and set it over high heat. When the water boils, salt it well, then add the meat, onions, and 2 of the marrowbones. Reduce the heat to medium-low. Partially cover the pot and bring the water to a very low simmer; it should bubble only slightly for the duration of the cooking time. Simmer for 3 hours, checking on the meat periodically, turning it occasionally and adding a little more water if necessary to keep the meat covered.
  • 3. Add the carrots, turnips, kohlrabi, celery root, juniper berries, allspice berries, pepper, and bay leaf. Simmer until the vegetables are cooked, 20 to 30 minutes. Use a slotted spoon to transfer the vegetables to a platter as they become tender. Continue to cook the meat until there is no resistance when it is pierced in its center with a long fork yet it still retains its shape, another 30 minutes.
  • 4. Place the remaining 3 marrowbones, marrow sides up, in a saucepan. Cover with cold water, and add the thyme and garlic. Bring to a simmer, then remove from the heat and let the bones poach until the marrow is translucent and soft, about 5 minutes. Drain the bones. Slide a paring knife around the inside of the hole to gently push the marrow free, and cut the marrow into 1/2-inch slices. Reheat the marrow in a 250°F oven or at a low setting in a microwave just before serving.
  • 5. Meanwhile, prepare the spinach puree: In a wide saucepan or sauté pan, melt 3 tablespoons of the butter over medium heat. Let it cook until the white milk solids fall to the bottom and turn nut-brown, 2 to 3 minutes. Add the shallots and 1/2 teaspoon of the salt, and cook, stirring, until the shallots soften, 5 minutes. Add the garlic and continue to cook for 2 more minutes.
  • 6. Add the cream and thyme to the pan and bring the liquid to a boil. Simmer until reduced by one third, 3 to 4 minutes. Pour in the vegetable stock and let the liquid return to a boil. Add the spinach and cook gently, stirring and tossing, until it is tender, about 2 minutes.
  • 7. Remove the thyme. Use a slotted spoon to transfer the spinach to a blender or food processor, reserving 1/2 cup of the cooking liquid. Puree the spinach, and season it with the remaining 1/2 teaspoon salt, white pepper, a pinch of cayenne, and nutmeg to taste. If necessary, add some of the reserved cooking liquid so the puree is just loose enough to pour. Keep warm (or reheat gently before serving).
  • 8. Prepare the apple-horseradish sauce: Peel the apples, reserving the peels and submerging the apples in a bowl of water acidulated with the lemon juice.
  • 9. Place the apple peels in a small saucepan. Cover with 3/4 cup water and add the sugar, cinnamon stick, and clove. Bring to a boil and let simmer, stirring, until the sugar dissolves, about 5 minutes. Turn off the heat and let the peels steep in the liquid until cool.
  • 10. Place the horseradish in a large bowl and grate the apples finely over it. Strain the apple-peel liquid, and pour 1/2 cup of the liquid over the grated apple. Toss to combine. and add more horseradish if desired. Set aside.
  • 11. To prepare the chive mayonnaise, place the bread cubes in a bowl and cover with the milk. Let soak until soft, about 20 minutes.
  • 12. Use your hands to squeeze the milk from the bread cubes, and place them in a blender with the egg yolks, 1/4 cup broth taken from the kavalierspitz, chopped cornichons, crème fraîche, and sour cream. Blend to combine. With the motor running, add a few drops of Champagne vinegar, then drizzle in a small amount of the canola oil in a very thin stream, processing until the oil is absorbed before adding a little more vinegar. Continue alternating vinegar and oil until you have used it all. The mixture should be of a thick but pourable consistency, and just slightly piquant. Season it to taste with salt and white pepper, and set it aside. Just before serving, stir in the hard-cooked egg and chives.
  • 13. When the beef is tender, transfer it to a platter and cover it with plastic wrap. Strain the broth through a fine-mesh strainer. If you're not going to serve it immediately, place the beef in a clean pot, cover with the strained broth, and surround with the baby vegetables. Heat gently just before serving.
  • 14. To serve, slice the steak across the grain into 2-inch-wide pieces. Lay them in the center of each soup plate, and garnish with the baby vegetables. Ladle the cooking liquid on top of and around the meat. Garnish with a slice of bone marrow, and any or all of the garnishes (freshly grated horseradish, lovage, grated nutmeg, a sprinkle of fleur de sel, chopped chives). Serve with the spinach puree, apple horseradish sauce, and chive mayonnaise on the side.
  • Chef Mario Lohninger shares his tips with Epicurious:
  • • "To elevate and refine this traditional dish, we paid close attention to every detail, using only the highest-quality ingredients and sophisticated techniques," says Lohninger. He prefers the Kavalierspitz, a tender cut from the shoulder, over the more common tafelspitz cut from the upper leg. "This was Kaiser Franz Josef's favorite cut," says Lohninger. "Because it has gelatin running through the middle, it stays very moist and juicy." Kavalierspitz is sold in the United States as Yankee steak or chicken steak, and you'll probably have to call ahead at a good butcher to get it. Beef cheeks or short ribs could also be substituted.
  • • "The garnishes in this recipe are very authentic," says Lohninger. "But if you're pressed for time, you can substitute unsweetened store bought applesauce mixed with a little horseradish for the applesauce recipe here, and sour cream mixed with chives for the white sauce. But in my opinion, you need the creamed spinach - or a cabbage dish - to really feel like you're having boiled beef.".
  • • Purple-black, pea-sized juniper berries are the flavoring in gin, so you'll recognize their piney-sweet flavor. In Austrian cooking they are added to everything from cabbage to meat. They're generally available in the spice section of better supermarkets. Look for berries that are still somewhat soft rather than hard and shriveled.
  • • Kohlrabi are bulbous, green vegetables, sometimes tinged with purple, that are popular in Austrian cooking for their crisp, nutty, white flesh, similar to a mild turnip. Lovage is a celerylike vegetable. A mix of parsley and celery leaves can be substituted for the lovage leaves.

APPLE HORSERADISH SAUCE



Apple Horseradish Sauce image

Make and share this Apple Horseradish Sauce recipe from Food.com.

Provided by Barb in WNY

Categories     Sauces

Time 28m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
1 medium onion, chopped
1 garlic clove, halved
4 large apples, cored and coarsely chopped
1/2 cup chicken broth
1 tablespoon fresh lemon juice
2 slices lemon rind (2 1/2 X 3/4-inches)
3 tablespoons fresh horseradish, grated
salt and pepper, to taste
1 tablespoon parsley, minced

Steps:

  • Melt the butter uncovered on HIGH in a microwave-safe 3-quart casserole with a lid, about 1 minute.
  • Add the onion and garlic and stir to coat.
  • Microwave covered for 2 minutes.
  • Add the apples, chicken broth, lemon juice, and jest and microwave, covered for 15 minutes, stirring twice.
  • Stir in he horseradish and salt and pepper to taste.
  • Remove the lemon jest.
  • Serve warm topped with parsley.

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