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Franconian Krenfleisch | Tender Boiled Beef in Horseradish Sauce
(0)
145 min
Masterpiece
Knuspr-Küche
Zart gekochtes Rindfleisch (Siedfleisch) in einer samtigen, frisch-würzigen Meerrettichsauce mit Salzkartoffeln. Ein fränkischer Gasthaus-Klassiker voller Geschmack und Tradition.
Preparation method
Wash, clean, and roughly dice the soup greens. In a large pot, bring about 1.5 litres of water to a boil together with the beef stock. Add 1 tsp fine table salt, bay leaves, and lightly crushed juniper berries. Add the beef – the meat should be completely covered with liquid. Reduce the heat and let the meat simmer gently covered for approx. 1.5 to 2 hours until tender, skimming off any rising foam occasionally. After about 1 hour, add the prepared soup greens and simmer along.
Meanwhile, peel the waxy potatoes, cut into halves or quarters depending on size, and cook in plenty of salted water for about 20 minutes until done. Then drain and allow to steam off briefly. Wash the chives, shake dry, and cut into fine rings.
As soon as the beef is butter-tender, lift it out of the broth and keep warm wrapped in aluminum foil. Pour the beef broth through a fine sieve and measure out about 400 ml of it for the sauce. Set the cooked vegetables aside.
Chef's tip
Only stir the horseradish into the sauce at the very end with the stove turned off. If horseradish boils, the essential mustard oils evaporate and it loses its characteristic pungent heat.
The remaining rich beef broth can be frozen wonderfully or enjoyed the next day with soup noodles or pancake strips (Flädle) as a starter soup.
30 min
Under an hour
