Beef with Horseradish, Vegetables and Mashed Potatoes

Ingredients

• 1.2 kg beef top round (pre-cooked)
• Salt
• 2 cloves garlic
• 1 bay leaf
• 1 onion
• 2 carrots
• 2 stalks celery
• 0.5 stalk leek
• 600 g waxy potatoes
• 150 ml lukewarm milk
• 2 tbsp butter
• freshly grated nutmeg
• 2 tbsp chopped chives
• 3 tbsp freshly grated horseradish

Instructions

1. 1.

   Rinse the beef and pat dry. Bring a large pot of water to boil, add the meat, bring back to boil, then remove. Cool in cold water and place in the rinsed pot. Cover with cold water. Add salt and the peeled onion flavored with garlic cloves and bay leaf. Bring to a boil and simmer for 1.5–2 hours just below boiling point. If foam forms, skim it off with a spoon.

2. 2.

   Meanwhile wash, peel, and cut the vegetables into bite-sized pieces. Add them about 40 minutes before the end of cooking time and cook together. Add more water if needed so the meat stays covered.

3. 3.

   Peel, wash, and cut potatoes into large chunks; boil in salted water for about 30 minutes. Drain, let steam off, mash with a potato masher, then mix in milk and butter until smooth. Season with salt and nutmeg.

4. 4.

   Remove the beef from the broth, season the broth as well, slice the meat. Plate the slices with mashed potatoes and vegetables, drizzle with some broth, and sprinkle with chives and freshly grated horseradish.