Blasted with apricot horseradish sauce-beef eye of round Brussels sprouts and broth-potatoes

Ingredients for Blasted with apricot horseradish sauce-beef eye of round Brussels sprouts and broth-potatoes

Instructions for Blasted with apricot horseradish sauce-beef eye of round Brussels sprouts and broth-potatoes

To prepare the Blasted with apricot horseradish sauce-beef eye of round Brussels sprouts and broth-potatoes recipe, please follow these instructions:

Com calves lårtungen in boiling water in a saucepan. The water to just barely cover the meat. Boil up and foams away impurities with a ladle. Now add the spices. Reduce the heat and let the meat simmer until tender, about 30 minutes. Turn off the heat and let the meat rest for 20 minutes in the boiling brine. Using the thermometer is switched off when the internal temperature is 60 degrees. After the lårtungen have been the 20 minutes, take it out of the cookie sheet and cut into 3-4 mm thin slices across the kødtrådene.

While calves lårtungen cooker, made the sauce and the accessory

Apricot horseradish sauce
Arrow and chop the onion very finely and fry it in butter in a saucepan. Clean the parsley root and cut it and the apricots into small cubes and add to the pan with the pork onions. Sprinkle the flour over and add the water and let it all Cook tender in about 15 minutes, covered, stir regularly. Just before serving add cream, the sauce is warmed through and season with salt and freshly grated horseradish, vinegar, then must not boil the sauce.

Broth-potatoes: Peel the potatoes and cut them into slices ½ cm. Up arrow on the onions, cut them into slices and fry them in olive oil in a pan. Add the potato slices, veal broth, half the lemon (in shell) cut in 4-5 boats and Bay leaves. Let the potatoes become tender, about 15 minutes. Season with freshly grated nutmeg. Season with salt and sprinkle with freshly chopped parsley

Boiled Brussels sprouts
Clean the Brussels sprouts and cook them in boiling water with a little salt until tender in about 10 minutes.

Serve the sliced, boiled calf's eye of round with apricot-horseradish sauce and brussel sprouts, server bouillon potatoes in a bowl beside it.