Boiled Beef with Horseradish Sauce

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Category : Meat

Recipe : Boiled Beef with Horseradish Sauce

Makes 8 servings

This classic entree takes a little time, but you get a delicious hot meal, great
leftovers for sandwiches as well as broth that is satisfying either on its own or as
the base for a hearty soup.

2 pounds chicken necks, backs and wings
1 pound 14 ounces boneless lean beef rump roast
2 cups low-sodium chicken broth
2 cups low-sodium beef broth
1/2 teaspoon salt
4 medium celery stalks, coarsely chopped
2 medium onions, coarsely chopped
1 medium carrot, coarsely chopped
6 fresh flat-leaf parsley sprigs
1 bay leaf
8 whole black peppercorns
2 whole allspice
1/2 teaspoon vegetable oil
1/4 medium onion, minced
1 tablespoon all-purpose flour
1/4 cup apple cider or juice
2 tablespoons prepared drained horseradish, squeezed dry
1 1/2 teaspoons cider vinegar
Freshly ground black pepper, to taste
2 tablespoons nonfat sour cream

To prepare beef and broth, in large pot or Dutch oven, combine chicken, beef,
chicken and beef broths and salt; add enough cold water to cover chicken and
beef. Bring liquid to a boil; with slotted spoon, skim off foam that accumulates
on surface. Reduce heat to low; cook, continuing to skim off accumulated foam,
30 minutes (do not boil).
Meanwhile, in large nonstick skillet, combine celery, coarsely chopped onions
and carrot; cook over medium heat, stirring frequently, 8-10 minutes, until
onions are golden brown.
Transfer vegetable mixture to beef mixture; stir in parsley, bay leaf,
peppercorns and allspice. Cook, partially covered, 3 hours, until beef feels
tender when pierced with fork. Transfer beef to cutting board; cover to keep
warm.
Place medium sieve over medium bowl. Strain broth through sieve, reserving
liquid; discard solids. Let broth stand 15-20 minutes, until fat accumulates on
top; with paper towels or large spoon, remove fat.
To prepare sauce, in medium nonstick saucepan, heat oil; add minced onion.
Cook over medium heat, stirring frequently, 3-5 minutes, until onion is softened.
Reduce heat to low; sprinkle onion mixture with flour. Cook, stirring constantly,
2 minutes, until flour is dissolved. With wire whisk, stir in cider, horseradish,
vinegar, pepper and 3/4 cup of the reserved broth; continuing to stir, cook 10
minutes, until mixture is thickened and flavors are blended. Remove from heat;
blend in sour cream.
To serve, in small saucepan, cook 1/2 cup of the remaining reserved broth* over
high heat 2 minutes, until slightly reduced in volume. Thinly slice beef across
the grain. Arrange beef on serving platter; top with reduced broth. Serve with
horseradish sauce.

SERVING (3 OUNCES BEEF WITH 1 SCANT TABLESPOON REDUCED BROTH
AND 2 1/2 TABLESPOONS SAUCE) PROVIDES: 3 Proteins, 25 Optional
Calories.

PER SERVING: 166 Calories, 6 g Total Fat, 2 g Saturated Fat, 62 mg Cholesterol,
149 mg Sodium, 3 g Total Carbohydrate, 0 g Dietary Fiber, 24 g Protein, 17 mg
Calcium

ONE CUP BROTH PROVIDES: 20 Optional Calories.

PER SERVING: 20 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 303
mg Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber, 4 g Protein, 10 mg Calcium

* Divide remaining broth into 1-cup portions; cool, then freeze, covered, until solid.
Use in recipes calling for beef or chicken broth, or serve on its own.