Gently simmered beef with root vegetables, boiled potato and a sharp apple-horseradish accompaniment.
180 gBeef
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35 gOnion
50 gCarrot
30 gCelery
150 gPotato
60 gApple
5 gHorseradish
2.5 cupsWater
1 tspLemon Juice
To tasteSalt
To tasteBlack Pepper
Put the beef, water and halved onion in a narrow 1.5 liter saucepan; the water should cover the meat. Bring slowly to a simmer, skim any foam and add a little salt and pepper. Cover and simmer very gently for 90-120 minutes, until the meat is almost fork-tender.
Cut the carrot and celery into bite-size pieces and the potato into 2 cm chunks. Add to the beef broth and simmer, covered, for 20-25 minutes, until the vegetables and beef are tender.
Finely grate the apple and immediately mix with the lemon juice and grated horseradish. Keep this accompaniment separate from the hot broth.
Lift out the beef, rest for 5 minutes and slice across the grain. Serve with the cooked vegetables and apple horseradish. Ladle the broth into a small bowl alongside; all the beef and vegetables make one meal.