Traditional recipes

Beef broth with horseradish and natural potatoes

Beef broth with horseradish and natural potatoes

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Beef broth with horseradish and natural potatoes:

Bring the broth to a boil in cold water together with some vegetables, which you have in the fridge, to give it a taste. I put 2 whole carrots and a celery. Towards the end we add some spices and vegetables. Boil the potatoes in their skins. After they have cooled a bit, peel them, cut them into four and pull them into the pan with a tablespoon of butter. Season a little and serve with brine and horseradish.

Slowly baked brine

I always liked to reproduce my mother's recipes. I don't know if out of nostalgia, or out of ambition, but I do it relatively often. There are even two categories: the ones I don't know how to make as tasty, by far, and the ones to which I add some creativity and I can say that I get better.

This week, in addition to creativity, I also had a reliable help, Crock-Pot Duraceramic, which helped me prepare pork brine in a completely different way, compared to how it is used in my family.

My mother boils it in water for many hours, salts and some spices. I thought it would be much tastier baked slowly, without losing all its flavor in the water. So I took 3-4 pieces of brine and massaged them well with hot paprika, coarse salt with chilli, thyme and basil.

Then I placed them in the bowl of the Crock-Pot and added a little green thyme. I turned on the appliance on medium heat for 4 hours, so the meat is cooked in its own juice, without water or other added fat.

Unlike the classic brine preparation, with which I was accustomed, using Crock-Pot it is not necessary to take care of the meat, turn it over or add water. It cooks slowly, evenly, the result being a better one than I expected: perfectly browned, juicy, tender and very tasty meat.

Continuing on a nostalgic note, I prepared a garnish dear to me next to the broth: potatoes on the stove. Anyone born in the area of ​​Moldova has heard of them. And not only. But not having a hob, I improvised and used an oven tray, which I put on the stove, over two meshes. They tasted exactly the same.

While the potatoes were being made, the Moldovan woman in me made a polenta in milk, with a large cube of butter and coarse salt. I didn't make it very thick, I used 2 cups of milk, over which I added about 5-6 tablespoons of cornmeal.

To complete the puzzle, I prepared a quick horseradish sauce, which in my opinion is perfect for fatty pork. And with horseradish in a jar, why not? I mixed well a tablespoon of horseradish from the jar, 2 tablespoons of fermented cream and a little hot paprika.

I keep canned horseradish in the fridge with sugar, salt and vinegar. For those who use fresh horseradish, salt, a little sugar and vinegar are added to the sauce.

I can say that this dish falls into the category of recipes that I do better than my mother. The meat came out superb, it doesn't compare at all with the boiled one. Not even with the one baked in the oven. If I had used the stove oven, it would have come out dry and I would have had to create a humid environment in which to cook. Crock-Pot helped me cook a difficult, very simple meat.

And if we keep talking about Crockpot and patience, know that this month is Crocktober, that the time has come when we stay longer at home, we have more time and maybe a little more patience not only to cook, but to enjoy meal with loved ones. The crockpot has a timer, so that the time spent at the table does not have. Good appetite!

Necessary Osso Buco

  • beef broth with bone, sliced
  • 1 large onion
  • 1 larger carrot
  • 2 celery stalks
  • 2-3 larger tomatoes, well ripened or canned tomatoes
  • 3-4 cloves of garlic
  • 1 glass of red or white wine, sec
  • beef, chicken or vegetable soup
  • 2 bay leaves, 2 sage leaves, pepper, thyme, salt
  • flour
  • a tablespoon of butter
  • oil

For polenta with potatoes

How to make beef broth recipe?

1. Meat and bone are washed and cleaned of blood clots and bones. Bring water to a boil, about 2 l and bring to the boil. Put 1 tablespoon of salt, add the meat and bone and let it boil for a few minutes. Discard the water, wash the meat, bone and pot and put it back to boil in cold water. In this way, the foam is thrown away and the juice will be clear and clean. Don't be afraid, don't throw away anything that is necessary or tasty, just the foam made of blood & # 128578

2. After cooking for 1 hour, add 1 teaspoon salt and a pinch of hot pepper-about 0.5-1 cm. Let it boil until the meat is well cooked. It is pricked with a fork and when it is soft, our brush is ready.

Tip for beef broth with vegetables:

I recommend you buy a pressure cooker. After you have scalded the meat and thrown away the first water, change the water, add the salt and hot pepper, put the lid on and leave for 1 hour, on low heat, from the moment the pot started to "sing". Gata & # 128578

3. Separately, in a pot, boil the vegetables for the garnish: put the meat soup on top, just enough to cover the vegetables. Bring to the boil until soft.

Beef brushing advice

Boil the potatoes in about 20 minutes, and I like to leave the other vegetables lightly al dente: cauliflower, carrots, broccoli, peppers, beans. So I boil the potatoes for the first time, about 15 minutes and then I add the other vegetables & # 128578

In the remaining juice you can make a delicious soup with semolina dumplings or with house noodles . If you do not want to make soup immediately, I recommend you put the soup in 400 g jars, filled in 3/4 full and then keep them in the freezer, until you need a soup or a sauce & # 128578

Presentation and serving for beef broth

Place pieces of broth and vegetables on a plate or plate. I recommend you make a Garlic sauce or some horseradish , to which you add a little chilled soup & # 128578

Beef broth with vegetables prepared in the oven

Cooked gently and for a long time in the oven, beef broth is definitely a delight, a fact that can be found in many kitchens and pans around the world, in recipes that are more than tempting and rather provocative. Some such recipes, such as the Italian recipe for osso buco, have become very popular, being the expression of the delicious taste with which we offer a well-prepared beef broth. Today I want, if you do not hold fast to fasting, to tempt your appetite with a beef broth with vegetables in the oven, with the idea that maybe you can try them on this weekend. I chose to accompany the beef broth with potatoes, peas and bell peppers, but the list of vegetables remains open and can be adapted as your appetite urges. Because the sweetness of the dish demands compensation, when served, I added a horseradish sauce with cream. Arguing with other previous experiences in the company of the delicious brine, I can recommend it as very tasty and if you choose to refresh it with a garlic sauce with cream.