Boiled Beef with Apple-Horseradish Sauce From the Steamer

For the boiled beef, clean and dice the carrots, celeriac and parsley root and place in an unperforated cooking container with the boiled beef, salt, peppercorns and bay leaves and cook (at 100°C for 60-100 minutes or at 120°C for 30-50 minutes).

In the meantime, peel potatoes, carrots and kohlrabi and cut into oval pieces with a tourniquet.

Remove 6 tablespoons of the resulting broth and place in an unperforated cooking container with the vegetables and instant stock. Cook together with the boiled beef (at 100°C for 15 minutes or at 120°C for 8 minutes).

Peel apples and grate coarsely. Mix with the sour cream. Cut the chives into small rolls and add with the horseradish. Season with salt and pepper.

Cut the boiled beef into thin slices against the direction of the meat fibers and serve with vegetables and sauce.

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