Best Danish Boiled Beef With Sweet And Sour Horseradish Sauce Recipes

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DANISH BOILED BEEF WITH SWEET AND SOUR HORSERADISH SAUCE



Danish Boiled Beef With Sweet and Sour Horseradish Sauce image

Posted for ZWT3, this is from Mary Poulos Wilde's "Home Cooking", She suggests serving it with boiled new potatoes tossed in butter, parsley and dill, and steamed green beans.

Provided by Acerast

Categories     Meat

Time 3h35m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 lbs lean beef brisket
10 -12 black peppercorns, whole
5 carrots, peeled and halved
2 onions, peeled and quartered
4 -5 stalks celery, with their leaves
2 leeks, white part only
salt, to taste
2 tablespoons butter
2 teaspoons vinegar, white or 2 teaspoons apple cider
3 -4 tablespoons brown sugar
1/2 cup raisins or 1/2 cup currants
1/2 teaspoon Dijon mustard
2 teaspoons horseradish, grated (not creamed)
1/2 pint sour cream
coarse salt

Steps:

  • Prepare the vegetables by peeling and halving the carrots, halving the celery stalks, and halving and rinsing the leeks in several changes of water to remove grit.
  • Wipe the meat with a damp, clean cloth.
  • Place in a large soup or stock pot and cover with cold water.
  • Bring to a boil over medium heat, skimming and disposing of the foam off of the surface with a wire mesh strainer until no more foam rises to the top.
  • Place the peppercorns in a stainless steel tea diffuser or a cheesecloth bag.
  • Add the peppercorns, vegetables, and salt to the kettle, cover and simmer very slowly for about 3 hours or until the meat is quite tender.
  • Meanwhile, in a small bowl, soak the raisins or currants in water to cover.
  • When cooked, transfer the meat to a warm serving platter and cover to keep warm while you prepare the sauce.
  • Remove and dispose of the peppercorns.
  • Strain the stock through a large wire sieve reserving both the stock and the vegetables.
  • Puree the vegetables in a blender or food processor and set aside.
  • Drain and chop the raisins/currants.
  • In a small saucepan, melt the butter and add the vinegar, brown sugar, and chopped raisins.
  • Bring to a slow boil and cook over moderately low heat about 3 minutes.
  • Add the mustard, horseradish and about 1 1/2 cups of the reserved stock (save the remaining stock for another use).
  • Bring to a rapid boil and cook for about 2 minutes, stirring often.
  • Remove from the heat and taste for seasoning.
  • Whisk in the sour cream.
  • Slice the brisket across the grain (for tenderness) into thin slices.
  • Spoon some of the sauce over the center of the meat.
  • Pass the remaining sauce and coarse salt at the table.

Nutrition Facts : Calories 1181, Fat 92.5, SaturatedFat 39.8, Cholesterol 247.8, Sodium 318.5, Carbohydrate 31.7, Fiber 3.4, Sugar 19.5, Protein 54.3

SWEET-AND-SOUR BEEF



Sweet-and-Sour Beef image

This healthful stir-fry recipe is a family favorite. I've used a variety of meats and apples and sometimes replace the green onion with yellow onion. No matter what tweaks I make, it always tastes great. -Brittany McCloud, Kenyon, MN

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon cornstarch
2 tablespoons cold water
1 pound beef top sirloin steak, cut into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
Hot cooked rice, optional

Steps:

  • In a small bowl, mix cornstarch and water until smooth. Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, heat 2 teaspoons oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan. , In same skillet, stir-fry peppers and apples in remaining oil for 2 minutes. Add 1/2 cup green onions; stir-fry 1-3 minutes longer or until peppers are crisp-tender. Remove from pan., Add brown sugar and vinegar to skillet; bring to a boil, stirring to dissolve sugar. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Return beef and pepper mixture to pan; heat through. If desired, serve with rice. Sprinkle with remaining green onion.

Nutrition Facts : Calories 389 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 663mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 4g fiber), Protein 25g protein.

BOILED BEEF WITH HORSERADISH SAUCE.. AUSTRIAN



Boiled Beef With Horseradish Sauce.. Austrian image

Make and share this Boiled Beef With Horseradish Sauce.. Austrian recipe from Food.com.

Provided by andypandy

Categories     Meat

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 20

3 lbs round roast or 3 lbs beef brisket
2 quarts cold water
2 teaspoons salt
1 onion
3 whole cloves
4 medium carrots, quartered
3 stalks celery, sliced
1 medium turnip, quartered
1 leek, washed and quartered
bouquet garni
8 peppercorns
2 tablespoons freshly grated horseradish
2 tablespoons butter
1 medium onion, finely chopped
2 tablespoons flour
1 cup of the beef stock
1/2 lemon, juice of
pepper
sugar
4 tablespoons heavy cream

Steps:

  • In a large pot, place roast with the salt and water.
  • Let stand for 20 minutes.
  • Then bring slowly to a boil, skimming frequently.
  • Add onion, carrot, turnip, celery, leek, and spices-- cover lower heat and simmer 2 1/2 hours or until meat is very tender, when pierced with a fork.
  • Drain the beef, and place on a serving platter, covering to keep warm.
  • Strain the stock pressing all the vegetables to extract all the juices.
  • Taste stock for seasoning, and remove one cup of stock to make the sauce.
  • Serve the rest of the stock as a soup, before eating the beef.
  • For the sauce-- Melt the butter, saute the onion over med.
  • heat until soft.
  • Stir in the flour, and cook until lightly browned.
  • Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.
  • Bring sauce to a boil, stirring, simmer 3 minutes.
  • Remove from heat and add the cream.
  • Serve the beef with boiled potatoes, and the sauce seperately--.

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