Roast Beef Salad With Cabbage And Horseradish Recipes

Steps:

• Put the corned beef, water, carrots, celery, onion, bay leaves, peppercorns, mustard seeds, juniper, allspice and cloves in a large 6-quart heavy-bottomed pot or Dutch oven with a lid. Place over high heat and bring to a boil. Lower the heat to maintain a slow simmer, cover and braise until very tender but not falling apart, about 3 hours. A fork should easily pierce through the meat.
• Transfer the corned beef to a medium bowl and cover tightly with plastic wrap. Set aside.
• Using a slotted spoon or skimmer, remove the vegetables and spices from the cooking liquid and discard. Add the potatoes to the pot and cover. Bring to a boil over medium heat for 10 minutes. Add the cabbage to the pot and cover. Boil for 10 minutes. The potatoes should be tender. The cabbage should be cooked through, but not mushy and wilted. Using a slotted spoon, transfer the potatoes and cabbage onto a serving platter.
• Slice the corned beef into 1/4-inch thick slices against the grain and place onto the serving platter. Ladle 1 cup of the cooking liquid over the corned beef. Serve warm with the cabbage and potatoes.
• For the horseradish cream: Combine the sour cream, horseradish, Dijon mustard, Worcestershire sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Stir well to combine.

Steps:

• To make the horseradish cream, whisk all the ingredients together with salt and pepper until spoonable, then set aside. Lay the slices of beef on four serving plates. In a bowl, mix the beetroot, shallot and salad leaves together. Dress with the sherry vinegar and 3 tbsp of the olive oil, then gently toss.
• Neatly pile a mound of salad into the centre of each plate and scatter some microleaves around the outside. Top the salad with a neat spoonful of horseradish cream, drizzle with the remaining olive oil and serve.

Steps:

• Toast the rye bread.
• Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine.
• Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons.
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Steps:

• Preheat oven to 375 degrees. Sprinkle beef with 1/2 teaspoon salt, and season with pepper. Heat oil in a large ovenproof saute pan over high heat until hot but not smoking. Add beef; brown on all sides, about 5 minutes total. Remove pan from heat.
• Place onion halves in pan, cut sides down. Transfer pan to oven. Cook beef and onions until an instant-read thermometer inserted into center of beef registers 140 degrees (for medium-rare), 35 to 40 minutes. Transfer beef to a wire rack set over a rimmed baking sheet, and let stand 10 minutes before carving. Reserve onions.
• Stir together sour cream, horseradish, lemon juice, 1/4 teaspoon salt, and pepper to taste in a small bowl. Serve beef with horseradish sauce and roasted onions.

Steps:

• Melt butter in a large skillet, add cabbage and salt.
• Saute over medium heat 7- 10 minutes or until cabbage is wilted.
• Add remaining ingredients, toss to combine and serve immediately.

Steps:

• Mix the beef,onion,and tomatoes in a large bowl.
• I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.

Steps:

• Toss the beef with the horseradish, vinegar, oil& dill.
• Chill in the refrigerator.
• Serve on a bed of lettuce.

Steps:

• Whisk first 3 ingredients in small bowl to blend. Gradually whisk in 5 tablespoons olive oil.
• Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add cabbage and sauté just until wilted, about 3 minutes. Transfer to large bowl; cool completely.
• Mix roast beef, celery root, onion, cheese and dressing into cabbage. Season with salt and pepper. Divide salad between 2 plates. Sprinkle with parsley.