Boiled Beef with Horseradish Sauce | Tender Romanian Classic
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Masterpiece
Sezamo
Un clasic românesc reconfortant: rasol de vită fiert domol până devine extrem de fraged, servit cu legume dulci aromate și un sos cremos de hrean cu smântână.
Ingredients
Preparation method
Preparing and boiling the meat
Wash the beef well and place it in a large pot. Pour in about 3 liters of cold water, enough to cover the meat completely, and add 1 tablespoon of salt.
Place the pot over medium heat and bring to a boil. Carefully skim off any foam that forms on the surface using a skimmer until the broth is clear.
Add 1 whole peeled yellow onion, 2 bay leaves, and 1 teaspoon of black peppercorns. Reduce the heat to low, partially cover the pot with a lid, and simmer gently for about 90-120 minutes until the meat begins to soften.
Chef's tip
The clear and tasty broth left from boiling the meat can be strained and served as a comforting starter with homemade noodles, or frozen to use as a base for other dishes.
If you prefer a less spicy horseradish sauce, you can briefly scald the grated horseradish in a few tablespoons of hot broth before combining it with the sour cream.
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25 min
Under an hour
