Name: Boiled Beef With Prunes
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: R029
Ingredients: 1 kg prime boiled veal (or beef); 800ml veal stock; 2 bay leaves; 4-5 pinches allspice; 1 clove; 1 teaspoon peppercorns; 2 onions; 150 g celery; 250 g carrots; 1 leek; Salt, pepper; 150 g Sunsweet prunes; 1 fresh horseradish root (finger length)

Boiled Beef With Prunes

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Boiled beef is a historic English dish that used to be eaten by working-class people in London in Victorian times; here we have elevated the recipe to enjoy for the modern family

Prep Time: 80
Total Time: 1 hour 20 minutes
Yield: 4 1x
Method: import-018
Cuisine: R029

Ingredients

Units Scale

1 kg prime boiled veal (or beef)
800ml veal stock
2 bay leaves
4–5 pinches allspice
1 clove
1 teaspoon peppercorns
2 onions
150 g celery
250 g carrots
1 leek
Salt, pepper
150 g Sunsweet prunes
1 fresh horseradish root (finger length)

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Instructions

Wash veal, cover with veal stock, bay leaves, clove and pepper in a pot.
Peel and add onions. Heat up, skim and let simmer for approx. about one hour on low heat.
Peel celery and carrots. Wash and rinse together with leek. Cut vegetables into pieces and slice leek as desired.
Remove veal from stock and keep warm. Strain stock and pour back into the pot. Season with salt. Steam vegetables in stock for approx.10-15 minutes. Add prunes last. Season with salt and pepper.
Peel horseradish and grate finely. Slice veal and arrange together with vegetable stock and prunes on soup plates. Garnish with horseradish.

Serve with steamed potatoes.

Notes

MK2

Nutrition

Calories: 375

Find it online: https://sunsweet.eu/recipes/r029-boiled-beef-with-prunes/