Boiled Beef
Submitted by echerry
Old-fashioned boiled beef simmered with potatoes, carrots, onions, and peppercorns until fork-tender. Served with a tangy horseradish-mayonnaise sauce that cuts right through the richness.
YIELD
4 servingsPREP
15 minCOOK
2 hrsREADY
2 hrsBoiled beef is the kind of no-fuss, honest cooking that grandmothers built reputations on.
A beef chuck roast goes into a pot of water with onion, celery, peppercorns, and bay leaf, then simmers low and slow until the meat is fork-tender and the broth is golden and fragrant. Carrots and potatoes join in toward the end, soaking up all that beefy goodness.
The real kicker is the horseradish sauce on the side: sharp, creamy, and the ideal foil for the mild, rich meat.
Kitchen Tips
- Skim any foam that rises to the surface in the first 15 minutes of simmering for a cleaner, clearer broth
- Add the carrots and potatoes later in the cooking so they stay intact rather than dissolving into mush
- Save the cooking broth! It makes an outstanding base for soups and stews
- Adjust the horseradish sauce to your heat preference; start with less and add more to taste
Ingredients
Directions
In a Dutch oven, brown meat on all sides, fat side first; remove meat.
Add onions to drippings and sauté until tender.
Add bouillon, water, bay leaves, pepper and meat.
Bring to a boil; cover and simmer 1½ hours.
Remove meat to a cutting board.
With a sharp, long-bladed knife, slice across grain into ¼ inch slices.
Lift fat from broth.
Add meat to broth and bring to a boil.
Reduce heat and simmer 30 minutes or until meat is almost tender.
Add carrots and potatoes.
Cover and cook over medium-low heat about 30 minutes or until meat and vegetables are tender.
Add salt. Discard bay leaf.
Arrange meat and vegetables on a warm serving platter and spoon on some broth.
Sprinkle with parsley.
Mix horseradish and mayonnaise together and serve with meat.
Comments
