“Maester Vyman returned at evenfall to minister to Lord Tully and bring Catelyn a modest supper of bread, cheese, and boiled beef with horseradish. ‘I spoke to Utherydes Wayn, my lady. He is quite certain that no woman by the name of Tansy has ever been at Riverrun during his service.'” -A Storm of Swords
Thoughts:
This is one of those dishes that just gets better and better, and honestly couldn’t be easier to make. Basically: boil some meat for several hours, until the meat is tender and falls apart, then serve. The meat can be cut into thick, flavorful slices, and the vegetables are so soft that they nearly melt in your mouth. Add a hunk of bread, a few slices of cheddar, and you’re set.
Seriously. And if you toss the leftovers in a crock pot, and let it simmer on low overnight, it becomes extra amazing. The broth reduces down and the meat falls apart. I serve it for breakfast, over biscuits.
YOM!
Boiled Beef & Horseradish Recipe
Ingredients:
- 4 lb. beef roast
- water to cover
- 2 teaspoons salt
- 3 whole cloves
- 4 medium carrots, sliced
- 2 leeks, white parts sliced
Place the roast in a pot large enough to hold it, along with the vegetables. Add enough water to cover. Bring to a boil, then reduce heat to a simmer. Let cook for at least 5 hours, until the meat is tender and cooked all the way through. Serve hot, or cold as leftovers. If dry, pour some of the broth over it.
Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup of the beef stock
- 3 Tbs. freshly grated horseradish
- 4 tablespoons heavy cream
- salt and pepper to taste.
Melt the butter, add the flour, and stir to combine. Cook for a few minutes, then when it’s a pale golden color, pour in a ladle of the beef broth from the roast. Stir to combine everything, then add the remaining ingredients except the cream. Simmer for a few minutes, then remove from heat and add the cream.
wow that sounds amazing. Once i am done moving, I am definitely going to make this!
I’m thrilled to have recently discovered your blog – All the recipes look and sound scrumptious!
I had ordered and just yesterday rec’d your cookbook “A Feast of Ice & Fire”. WOW! Can’t wait to try some recipes.
I’ve become a big fan of the GoT books & HBO series over the past 8 months; currently halfway thru the 4th book :)
Welcome to The Inn! :D
“3 whole cloves”
Cloves of what? Garlic?
Cloves
Haha. What happens when you over think it! …..
This looks amazing!
Actually, this is very similar to an old traditional German recipe my grandmother used to make.
Very cool! Our resident German was a fan, so I guess I must be on the right track. ;)
At the risk of sounding dense, shouldn’t the vegetables be added maybe an hour or less before dine? 5 hours would turn them to mush….
I will be trying this one tonight. :)
My husband and son said this was de~lish!
Thank you.
Vienna used to have a magnificent boiled-beef culture before the Second World War – specialized cuts and techniques.
Which cut of beef is best for this sort of thing?
I’m trying this tomorrow with a cut of top rump, but any cut described as slow roast or pot roast should work.
My mom used to make this using brisket, with cabbage added to the veggies.
Love this, we certainly need to give this a go ahead of the GOT season finale!
We tried our hand at a one off Game of Thrones feast and would love your opinon :)
https://bloggingandbrowning.wordpress.com/2016/06/26/a-feast-for-crows-our-song-of-ice-and-fire-three-course-delight/
There’s a classic Viennese dish called “Tafelspitz”, much loved by Sigmund Freud and the Emperor Franz Joseph of Austria.: Its background and story are somewhat surprising – https://schibboleth.com/tafelspitz-viennas-imperial-poached-beef-sigmund-freud-his-wife-martha-bernays-and-their-butcher-siegmund-kornmehl-recipe-boiledbeef/