Ingredients for approx. 6 servings:
1 vegetable onion
600 g beef marrow bone
salt
1 tsp peppercorns
2 bay leaves
2 cloves
3 allspice grains
1.2 kg boiled beef
1 packet soup vegetables, frozen
300 g carrots
300 g celeriac
300 g leek
1 tbsp. butter
Pepper (from the mill)
Sugar
250 g whipped cream
1 large apple
1 tbsp lemon juice
70 g vegetable horseradish
3 stalks dill
Preparation:
1. Rinse onion with peel in cold water, cut in half and roast cut surfaces in a large pot without fat until browned. Fry in a large saucepan without fat until browned. Rinse marrow bones in cold water with approx. 3 l water, 1 ½ tbsp salt, spices and bring to the boil. Place the boiled beef in the boiling stock and simmer gently, uncovered, for approx. 100 min. and simmer.
2. Clean the soup vegetables, cut into large pieces and add to the boiled beef after 45 minutes. Skim off any foam.
3. Clean and peel the carrots and celery. Wash and trim the leek. Cut everything into approx. 1 cm dice, sauté in butter, season with salt, pepper and sugar. Pour in 100 ml boiled beef stock and cook with the lid on for approx. 10 min. until al dente. Simmer.
4. Whip the cream until stiff. Peel the apple, grate finely and sprinkle with lemon juice. Mix the horseradish, fold into the whipped cream and season with salt and pepper to taste. Wash the dill, shake dry, chop coarsely and add to the cream.
Garnish the apple-horseradish cream with it.
Tip: Roast potatoes taste very good with this.
Preparation time approx. 150 minutes
Nutritional values per portion approx.:
Calories: 479
Joule: 2008
Protein: 49 g
Fat: 25.8 g
(FoodCentraleby ddp images)
