Welcome, what would you like to do?


By Anne Landefeld on Sunday, August 18, 2013 at 9:36am
? 4 lb. beef roast
? water to cover
? 2 teaspoons salt
? 3 whole cloves
? 4 medium carrots, sliced
? 2 leeks, white parts sliced
Place the roast in a pot large enough to hold it, along with the vegetables. Add enough water to cover. Bring to a boil, then reduce heat to a simmer. Let cook for at least 5 hours, until the meat is tender and cooked all the way through. Serve hot, or cold as leftovers. If dry, pour some of the broth over it.
? 2 tablespoons butter
? 2 tablespoons flour
? 1 cup of the beef stock
? 3 Tbs. freshly grated horseradish
? 4 tablespoons heavy cream
? salt and pepper to taste.
Melt the butter, add the flour, and stir to combine. Cook for a few minutes, then when it?s a pale golden color, pour in a ladle of the beef broth from the roast. Stir to combine everything, then add the remaining ingredients except the cream. Simmer for a few minutes, then remove from heat and add the cream.

BOILED BEEF and HORSERADISH was last modified: by

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