Boiled meat

Boiled meat

A classic of the cold season the boiled meat! The broth is delicious, the meat served with vegetables and a horseradish mousse is tender and tasty. try also this sea buckthorn and orange juice recipe too.


Main course For 4 people

200 g of carrots

1 onion

200 g of celeriac

200 g of leeks

2 l of water

1.2 kg of beef shoulders

1 teaspoon of peppercorns

1 fresh bay leaf or 4 dry leaves

1.5 dl of cream

20 g of fresh horseradish



Freind’s kitchen recipes, Boiled beef.

How to proceed


ca. 20 minutes


ca. 2 hours

Total time:

2 h 20 min

Halve the carrots and onion and cut into slices. Cut the celeriac into sticks 5 cm long and as thick as a finger, the leeks into pieces of approx. 5 cm.

Rinse the meat under cold water. Bring the water to a boil in a large pot. Immerse the meat in the water. Add the peppercorns, bay leaf and vegetables. Simmer over low heat for approx. 2 hours. Skim the broth from time to time.

Just before serving, whip the cream. Finely grate the horseradish and mix well. Season with salt and pepper. Remove the meat from the broth and slice it finely. Accompany the meat and vegetables with the horseradish mousse. Season the broth and serve it separately. You may be interested to read salmon with green peppercorn sauce recipe/ asparagus cake recipe.

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