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Rindfleisch mit Meerrettich

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TasunkaWitko View Drop Down
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    Posted: 03 April 2012 at 13:14
Rindfleisch mit Meerrettich
Beef with Horseradish
 
This traditional Sorbian dish is often served at weddings, including the yearly festival of The Bird's Wedding.
 
From Culinaria Germany:
 
Rindfleisch mit Meerrettich
Beef with Horseradish
 
2 lb 3 oz (1 kg) beef (in one piece)
2 marrow bones
Soup vegetables (2 carrots, 1 leek, 2 celery stalks, a bunch of parsley)
1 onion, spiked with a bay leaf and 2 cloves
1 tbsp butter
1 tbsp flour
2 eggs
1/2 cup (125 ml) milk
1/2 cup (100 g) freshly-grated horseradish
Salt and pepper
4 tbsp melted butter
 
Rinse the beef and the bones. Bring 8 cups (2 litres) water to a boil with the soub vegetables and the spiked onion; add the beef and marrow bones; cover and simmer for about 2 hours.
 
Take the beef out of the stock, and drain the stock, reserving it. Melt the (1 tbsp) butter, sweat the flour in the butter, stirring all the time, then add 1 and 2/3 cups (400 ml) stock. Simmer the sauce until it thickens a little. Beat together the eggs and milk. Take the pan off the heat and stir in the egg and milk mixture, and horseradish. Season to taste with salt and pepper.
 
Cut the beef into even slices, arrange on a warmed serving dish, and pour over the horseradish sauce and the melted butter.
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