Pot au feu with Horseradish Cream


3hr
Preparation/cooking time: ca. 30m + Allow to brew: ca. 150m

Servings
For 4 people


Nutritional Information

Contains 464 Kcal


Ingredients

  • 1 leek, cut in half lengthways and then into pieces
  • 3 carrots, cut into sticks
  • 200 g celery, cut into sticks
  • 3 meat bouillon cubes
  • 2 parsley stems
  • 1 onion, unpeeled, cut in half
  • 2 bay leaves
  • 1 kg boiling beef (e.g. brisket, rump, or shoulder point)
  • 4 cloves
  • salt and pepper to taste
  • 3 tbsp. full cream
  • 2 tbsp. horseradish, finely grated
  • 3 tbsp. crème fraîche
  • 0.25 tsp. salt
  • 2 veal bone, rinsed with cold water
  • 3 litre water

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  • Bring the water to the boil in high-sided pan, with all the ingredients including the parsley. Stud the onions with the bay and cloves, add and bring to the boil. Reduce the heat. Add the meat and marinate just below boiling point for approx. 2 1/2 hours. Occasionally skim off the foam.
  • Creme: Beat together the cream and crème fraîche until frothy. Mix in the horseradish, season with salt.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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