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Salzburg, Austria
Walter Bibikow
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La Belle Cuisine
Boiled Beef with Chive-Horseradish Sauce
(Salzburger Gekochter Tafelspitz)
Gourmet Archives
6 celery stalks with leaves, thinly sliced
1 small carrot, thinly sliced
1 large leek, thinly sliced
1/2 bunch fresh parsley
2 teaspoons salt
12 whole black peppercorns
4 whole allspice berries
1 bay leaf
A 3-pound beef rump roast,
sirloin tip or brisket
Sauce:
1/4 cup butter
1/4 cup flour
1/2 cup heavy cream
1/4 cup well-drained prepared horseradish
1 tablespoon lemon juice
1 teaspoon sugar
4 tablespoons snipped chives
Pepper
In a heavy large Dutch oven bring to boil 2 quarts water, celery,
carrot, leek, parsley, salt pepper, allspice and bay leaf. Add beef
and return to simmer,
skimming surface occasionally. Adjust heat
so that liquid barely simmers. Cover and cook
until beef is fork-
tender, about 2 hours. Transfer to platter; tent with foil. Strain
the
cooking liquid and reserve.
For sauce: Melt butter in heavy medium saucepan over low
heat.
Add flour and stir 2 minutes. Mix in 2 cups beef cooking liquid;
reserve remainder.
Increase heat and simmer until sauce coats
spoon, stirring constantly, about
5 minutes.
Mix in the cream,
horseradish, lemon juice, sugar and pepper.
Reduce heat to low
and stir 5
minutes. Mix in 2 tablespoons chives.
Slice meat across grain. Overlap 2 or 3 slices on
each plate. Spoon
some cooking liquid over each portion. Sprinkle with the remaining
snipped
chives. Serve, passing sauce separately. Accompany with
boiled potatoes, buttered baby
carrots and cabbage.
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Boiled Brisket of Beef
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