148
Beef casserole with horseradish sauce
Serves 4
Ingredients:
200 g (7 oz) carrots
200 g (7 oz) celery hearts
50 g (2 oz) diced parsnips
800 g (1
3
/
4
lb) beef
Salt, pepper and peppercorns
2 bay leaves
250 g (9 oz) new potatoes
250 g (9 oz) bunch of carrots
250 g (9 oz) kohlrabi or turnip
1 stock cube
6 dsp of the cooking liquid
For the sauce:
2 cooking apples
275 ml (
1
/
2
pt) sour cream 1
bunch chives, finely chopped
1 dsp horseradish, freshly grated
Method:
1. Dice the carrots, celery and parsnips, and
place with the beef, salt, peppercorns and
bay leaves in a solid container. Steam for 60
minutes at 100°C.
2. Meanwhile, scrub the new potatoes, peel the
carrots and kohlrabi/turnip, and chop into
bite-sized pieces.
3. Spoon 6 dsp of the liquid from the meat
container into a second solid container. Add
the vegetables and stock cube, and steam
alongside the meat for a further 15 minutes
at 100°C.
4. Peel the apples and grate coarsely. Mix into
the sour cream. Add the chives and grated
horseradish to the cream, and season with
salt and pepper to taste.
5. Carve the meat thinly across the grain, and
serve with the vegetables.
