Beef Shoulder with Horseradish

Ingredients

• 1 kg beef shoulder
• 1 kg beef bones
• 2 carrots
• 1 onion
• 1 Garlic clove
• 200 g celery
• 1 parsley root
• 1 bay leaf
• 1 clove of nutmeg
• 2 allspice berries
• 5 juniper berries
• horseradish (fresh grated)
• chives (for garnish)
• 2 carrots
• 1 stalk leeks
• 200 g celery
• Salt
• pepper (from the mill)

Instructions

1. 1.

   Wash and pat dry the meat and bones, blanch briefly in boiling water, then transfer to a pot with cold water so that the meat is covered. Let it swell, then simmer at 80 °C for about an hour.

2. 2.

   Meanwhile peel and roughly chop carrots, onion, garlic, celery and parsley root. Add the spices to the meat and braise together for about four hours, turning the meat several times.

3. 3.

   Wash, peel or trim the two carrots, leeks and celery, and cut into very thin strips or shave them.

4. 4.

   When the meat is tender (a fork can be easily pulled out), remove it from the broth and strain through a cloth. Bring to a boil, add horseradish as desired, season with salt and pepper. Add the finely sliced vegetables and let cook briefly. Slice the meat, warm it in the stock (but do not boil again) and serve on plates. Ladle the stock and vegetables over the meat, garnish with horseradish and chives.

5. 5.