Ukrainianbraisedbeefstuffedwithhorseradish Recipes

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 the oven to 350 degrees F.
• In a large, heavy heatproof casserole or Dutch oven with a tight-fitting lid, saute the bacon over medium heat until it renders its fat.
• Remove and discard the bacon.
• Rub the beef with salt and pepper, then add it to the bacon fat and brown well on all sides over medium heat.
• Remove the meat to a plate.
• Add the vegetables to the casserole and saute, stirring occasionally, until they begin to color, about 10 minutes.
• Return the beef to the casserole.
• Combine the vodka and vinegar and pour over the meat.
• To the casserole add the wine, stock, and bouquet garni, and bring to a boil on top of the stove.
• Place the casserole in the oven and bake, covered, for 1 3/4 hours, turning occasionally.
• When the meat feels almost tender when you test it with a skewer, remove the casserole from the oven, leaving the oven on.
• Transfer the meat to a carving board.
• Melt 1 tablespoon of the butter in a small saucepan, over low heat.
• Add all but 2 tablespoons of the horseradish to the saucepan and simmer, stirring, until hot.
• Stir in the bread crumbs and sugar and simmer for about 1 minute.
• Let the meat cool for about 15 minutes and with a very sharp knife, make two lengthwise cuts through the meat as if you were cutting it into three equal layers, but cutting only five-sixths of the way through.
• Spread the horseradish mixture evenly between the cuts and tie the meat with kitchen string so it holds its shape.
• Stir the remaining horseradish into the pan juices.
• Return the meat to the casserole and continue to bake, covered, for another 45 minutes.
• The meat is done when a knife inserted into its thickest part penetrates easily.
• Remove the meat to a cutting board, and cover with foil.
• Strain the pan juices through a sieve into a small saucepan, pressing on the vegetables with the back of a spoon.
• Melt the remaining 2 tablespoons butter in another small pan.
• Stir in the flour and cook for 1 minute.
• Add 1/2 cup of the pan juices and stir until blended.
• Whisk the mixture back into the remaining pan juices.
• Cut the meat into slices across its length so each piece gets some of the horseradish mixture.
• Arrange the slices on a serving platter and spoon some of the sauce over.
• Pass the remaining sauce separately in a sauce boat.
• Serves 6.
• Traditional Ukrainian Cookery.