Danish Boiled Beef With Sweet And Sour Horseradish Sauce Recipes

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.

Steps:

• Stir sour cream, mayonnaise, horseradish, dill, lemon juice, and salt together in a bowl until smooth.

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--.

Steps:

• Preheat oven to 350°. Combine first 6 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until a thermometer reads 160° (165° if using ground turkey), 35-40 minutes., Meanwhile, in a large saucepan, combine sauce ingredients; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 10 minutes. Gently stir in meatballs.

Steps:

• Mix parsley, butter, and 3 tablespoons Dijon together in a small bowl. Combine green and pink peppercorns with salt in a small bowl.
• Place beef tenderloin on a rack set on top of a heavy, rimmed baking sheet. Rub butter mixture over the tenderloin, coating well. Pat peppercorn mixture into the butter. Cover and refrigerate for 3 to 24 hours.
• Mix sour cream, remaining 3 tablespoons Dijon, and horseradish together in a small container. Cover and chill for 3 hours.
• When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
• Uncover tenderloin and bake in the preheated oven until firm and reddish-pink and juicy in the center, about 1 hour. An instant-read thermometer inserted into the center should read between 135 and 140 degrees F (57 and 60 degrees C) for medium-rare/medium.
• Transfer to a serving platter and loosely cover with foil. Let rest 10 minutes before slicing.
• Serve with the sour cream-horseradish sauce.