Beef Plate with Horseradish and Vegetables

Ingredients

• 800 g beef top round
• 1 onion
• 2 Cloves of garlic
• 1 bay leaf
• Salt
• 400 g waxy potatoes
• 2 carrots
• 200 g celery root
• 1 stalk leeks
• 40 g fresh horseradish (1 piece)
• 4 sprigs chives

Instructions

1. 1.

   Rinse the beef, pat dry. Peel the onion and pierce it with the bay leaf and garlic cloves. Add plenty of water to a large pot. Add the onion and ½ teaspoon salt, bring to a boil, then add the beef to the boiling liquid.

2. 2.

   Reduce heat and let the meat simmer for 1.5–2 hours just below the boiling point. Skim off any rising foam with a skimmer if necessary.

3. 3.

   Meanwhile wash, peel or trim the potatoes, carrots, celery root, and leeks, cutting them into roughly equal pieces. Add the vegetables to the pot during the last 30 minutes of cooking. If needed, add more water.

4. 4.

   Taste the broth at the end and remove the seasoned onion. Slice the cooked beef and serve it with the vegetables and a splash of hot broth. Peel and grate the horseradish. Sprinkle the dish with chives before serving.