Salted cured beef with steamed vegetables and horseradish cream

Salted cured beef with steamed vegetables and horseradish cream

By
From
Scandinavian Comfort Food
Serves
4-6
Photographer
Columbus Leth

Horseradish is our traditional spice. This recipe is a lighter version of a classic recipe, where meat is served in white sauce. The meat is really tasty and very tender, and I think with this lighter cream I am honouring the tradition while also serving something that is more suitable for the way my family eats today.

Ingredients

Quantity Ingredient
1kg beef brisket
1kg potatoes
4 turnips
1 summer cabbage
8 summer carrots
fresh chervil, chopped, to serve

For the brine

Quantity Ingredient
2.5 litres water
150g fine salt
100g caster sugar
3 bay leaves
1 tablespoon black peppercorns

For the stock

Quantity Ingredient
3 litres water
2 bay leaves
1 onion
1 tablespoon coarse sea salt
1 tablespoon black peppercorns

For the horseradish cream

Quantity Ingredient
200g greek yogurt
200g full-fat creme fraiche
30g freshly grated horseradish
2 tablespoons lime juice
1 teaspoon caster sugar
sea salt
freshly ground black pepper

Method

  1. Put all the brine ingredients in a large pan, bring to the boil and let it simmer for a few minutes. Remove from the heat, leave to cool, then pour into a bowl. Add the beef to the cold brine, making sure it is completely covered (use a heavy object to keep it submerged) and refrigerate overnight.
  2. The next day, put all the stock ingredients into a big pan. Drain the beef from the brine and add to the stock. Bring to the boil, skimming off any froth from the surface, then reduce to a simmer. Half cover the pan and let it cook gently for 2½ hours, or until the meat falls apart when tested with a fork. Keep the stock.
  3. While it is cooking, make the horseradish cream. Mix the yogurt and crème fraîche together, then mix in the grated horseradish. Add the lime juice and sugar and stir to mix, then season to taste with salt and pepper.
  4. Rinse the potatoes, turnips, cabbage and carrots. Cut the turnips and cabbage into wedges, and the carrots in half lengthways. Towards the end of the beef cooking time, cook the potatoes in boiling water, then drain. Just before the meat is ready, add the other vegetables to a separate pan, half-cover with some of the reserved beef stock and let it simmer for about 5 minutes. Serve the beef, vegetables and potatoes sprinkled with chervil, with a dollop of horseradish cream on top.
Tags:
Scandinavian
Danish
Swedish
comfort food
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