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

BEEF WITH HORSERADISH-BEET AIOLI

Steps:

• Prepare the beef: Pat the beef dry and season all over with salt, pepper, lemon zest and grated garlic. Cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Prepare the fresh horseradish and beets: In a food processor fitted with the grating blade, grate horseradish and beet. Replace the grating blade with the food processor chopping blade. Add vinegar, sugar and salt. Process until mixture is finely chopped, stopping occasionally to scrape down the sides of the bowl, 2 to 3 minutes.
• Prepare the aioli: In a medium bowl, whisk together egg, egg yolk, lemon juice and salt. Whisking constantly, add oil in a thin, steady stream until fully incorporated. (Or do this in the blender if you prefer.) Aioli should be emulsified, but somewhat loose. Stir in 2 to 4 tablespoons horseradish mixture, to taste; reserve remaining horseradish mixture and serve alongside aioli and beef. Chill aioli until needed; it will keep for up to 5 days.
• Remove beef from refrigerator. If needed, fold the thin end of the meat over itself so the meat becomes an evenly thick log, then tie ends with kitchen twine. (Skip this step if the meat is already an evenly thick log.)
• Bundle three leek halves together with kitchen twine, securing them in at least two places so that the leeks don't slip out. Repeat with remaining leek halves.
• Heat oil over medium-high heat in the bottom of a wide Dutch oven. Add beef and brown well on all sides, about 10 minutes. Transfer meat to a platter. Stir in wine and cook, scraping up any browned bits from bottom of pan, until reduced by half, about 3 minutes.
• Add leeks, root vegetables, garlic and stock to the pot. Tie thyme branches together with twine and drop into the pot. Stir in bay leaf. Bring mixture to a simmer.
• Add meat and any juices on the plate and cook, partly covered, at a gentle simmer (do not let it come to a boil) until meat reaches desired doneness (120 degrees on an instant-read thermometer for rare), 15 to 25 minutes. Immediately remove meat from pot, transfer to a plate, and tent with foil to rest 10 minutes.
• If vegetables are not quite tender, continue to simmer them until they are. Taste stock and season with salt and a squeeze of lemon.
• Slice the meat thinly just before serving. To serve, spoon vegetables into shallow bowls and arrange meat on top. Ladle a little of the broth over and around meat and vegetables. Sprinkle with coarse sea salt and chopped chives. Serve with aioli and additional fresh horseradish and beets.

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

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.

DAUBE OF BEEF SHORT RIBS WITH HORSERADISH POTATO PUREE

Steps:

• In a large nonreactive pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until the vegetables are softened, about 6 minutes. Stir in the garlic, rosemary, thyme, peppercorns and orange zest. Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Cool the marinade completely. Place the short ribs in a large nonreactive bowl and add the cooled marinade. Cover and refrigerate at least overnight, preferably 24 hours.
• Strain the marinade into a large nonreactive pot and discard the solids. Bring the marinade to a boil over high heat. Boil until reduced by one-fourth, 20 to 30 minutes. Preheat the oven to 325 degrees F. Place the short ribs in a large, flameproof nonreactive casserole (such as enameled cast iron). Add the reduced marinade and the veal stock. Bring to a boil over high heat. Cover and bake until the beef is very tender and pulling from the bones, 3 1/2 to 4 hours. Transfer the beef to a platter and cool. Discard the bones, trim away any excess fat, and return the beef to the casserole.
• Meanwhile, skim off and discard the fat on the surface of the cooking liquid. Strain the sauce into a large nonreactive pot and bring to a boil over medium heat-high. Add the olives and anchovies. Cook, skimming often, until the sauce reduces and is thick enough to coat a wooden spoon, about 30 minutes. Pour the sauce over the short ribs. (The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated.) Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook until the short ribs are heated through, about 10 minutes. Spoon a portion of the potato pure onto the centers of 8 warmed dinner plates, and top each with the short ribs. Spoon the sauce around the potatoes.
• Place the potatoes in a large pot, add enough cold water to cover by 2 inches, and bring to a boil over high heat. Add the 3 tablespoons of salt and cook until the potatoes are tender when pierced with the tip of a sharp knife. Drain and rinse under cold water until easy to handle. Peel the warm potatoes. Pass the potatoes through a potato ricer into a large bowl. Beat in the butter, olive oil, horseradish, and optional cheese. Season with salt and pepper. (The potato pure can be made about 20 minutes ahead, placed in a heatproof bowl, loosely covered, and kept warm over a pot of simmering water

BOILED BEEF WITH HORSERADISH SAUCE.. AUSTRIAN

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

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.

AUSTRIAN TAFELSPITZ WITH APPLE-HORSERADISH SAUCE (EMPEROR'S BOILED BEEF)

Steps:

• Rinse beef bones and place in a large pot, cover with water, add salt to taste, and bring to a boil. Add beef roast and bring back to a boil, making sure roast is covered by water. Skim frothy liquid several times if necessary. Reduce heat and let simmer for 1 hour.
• Stir onions, carrots, celery, leek, garlic, parsley, bay leaf, and more salt to soup. Bring to a boil, skimming off froth on top as necessary.
• Cover and continue to simmer until beef can be easily pierced with a sharp knife point, about 2 hours.
• During the last half hour of cook time, prepare apple-horseradish sauce. Place apples in a small saucepan and add sugar and vinegar. Cook over low heat for 10 to 12 minutes. Let cool, about 5 minutes. Stir in horseradish and season with salt and pepper.
• Remove meat to a heated serving platter. Strain stock through a fine sieve and add nutmeg and salt to taste. Reserve stock. Toss vegetables and bones. Slice meat across the grain and pour a little stock over it; garnish with chives.

DANISH BOILED BEEF WITH SWEET AND SOUR HORSERADISH SAUCE

Steps:

• Prepare the vegetables by peeling and halving the carrots, halving the celery stalks, and halving and rinsing the leeks in several changes of water to remove grit.
• Wipe the meat with a damp, clean cloth.
• Place in a large soup or stock pot and cover with cold water.
• Bring to a boil over medium heat, skimming and disposing of the foam off of the surface with a wire mesh strainer until no more foam rises to the top.
• Place the peppercorns in a stainless steel tea diffuser or a cheesecloth bag.
• Add the peppercorns, vegetables, and salt to the kettle, cover and simmer very slowly for about 3 hours or until the meat is quite tender.
• Meanwhile, in a small bowl, soak the raisins or currants in water to cover.
• When cooked, transfer the meat to a warm serving platter and cover to keep warm while you prepare the sauce.
• Remove and dispose of the peppercorns.
• Strain the stock through a large wire sieve reserving both the stock and the vegetables.
• Puree the vegetables in a blender or food processor and set aside.
• Drain and chop the raisins/currants.
• In a small saucepan, melt the butter and add the vinegar, brown sugar, and chopped raisins.
• Bring to a slow boil and cook over moderately low heat about 3 minutes.
• Add the mustard, horseradish and about 1 1/2 cups of the reserved stock (save the remaining stock for another use).
• Bring to a rapid boil and cook for about 2 minutes, stirring often.
• Remove from the heat and taste for seasoning.
• Whisk in the sour cream.
• Slice the brisket across the grain (for tenderness) into thin slices.
• Spoon some of the sauce over the center of the meat.
• Pass the remaining sauce and coarse salt at the table.