Boiled beef with potatoes and spinach

130 min · 4 servings · 696 kcal

Theresa Aigner · @aignerkocht

The Sunday dish, and the broth is the reason to make it: onion- and garlic-free stock is hard to buy and you have just made three litres of it. Apfelkren is out, so the horseradish goes into sour cream instead.

Ingredients

• beef topside800 g
• carrot300 g
• parsnip200 g
• celeriac200 g
• leek greens — green tops only100 g
• potato700 g
• spinach300 g
• lactose free sour cream120 g
• horseradish3 tbsp
• butter20 g
• bay leaf1 to taste
• lovage1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Put the beef in a pot, cover with cold water and bring it slowly to the boil. Skim the grey foam off carefully for the first ten minutes; this is what decides whether the broth is clear.
2. Add the carrot, parsnip, celeriac, leek greens, a bay leaf and lovage. Simmer at a bare tremble, never a rolling boil, for about an hour and three quarters.
3. Twenty-five minutes before the end, boil the potatoes separately in salted water.
4. Stir the horseradish into the sour cream and season it.
5. Wilt the spinach in the butter for a minute with salt and pepper.
6. Lift the beef out, rest it ten minutes and slice it across the grain. Serve with the vegetables from the pot, the potatoes, the spinach and the horseradish cream, and a bowl of the broth first.

Per serving