German cuisine · Meat & Kebab

Beef with Horseradish and Bread Dumplings

Gently poached beef brisket in a light horseradish sauce made from the poaching liquid, with fluffy bread dumplings.

Ingredients · for 4 servings

• 1 kg beef brisket
• 1 bunch soup vegetables
• 2 onions
• 2 bay leaves
• 80 g fresh horseradish
• 40 g butter
• 40 g flour
• 200 ml cream
• 6 stale bread rolls
• 300 ml milk
• 3 eggs
• Salt, pepper

Instructions

1. Place the beef brisket in a large pot with 2.5 l cold water, bring to a boil once and carefully skim off the rising foam.
2. Roughly dice the soup vegetables, sear the halved onions cut-side down in a dry pan until dark, and add both with the bay leaves and 2 tsp salt to the meat; simmer covered on the lowest heat for 2 hrs. until the meat is tender.
3. For the dumplings, cut the rolls into thin slices, pour the lukewarm milk over them and soak for 20 min., then knead with the eggs, salt and pepper into a formable dough and shape into twelve dumplings.
4. Simmer the dumplings uncovered in plenty of gently simmering salted water for 18–20 min. until they float to the top; the water must not boil hard.
5. For the sauce, melt the butter, stir in the flour and cook lightly for 2 min., then stir in 500 ml hot poaching liquid and the cream until smooth and simmer for 8 min. until creamy; stir in the freshly grated horseradish only at the end so it keeps its bite.
6. Lift the meat from the broth, slice across the grain and arrange on warmed plates with the horseradish sauce and the bread dumplings.