Boiled Beef Dinner with Vegetables and Horseradish

Preparation info
  • Makes


    Servings, with Leftovers
    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is a great company dish—when was the last time you had boiled beef? And it couldn’t be easier. I like serving the broth first, as a soup course—the broth has a haunting, homey quality that makes me think of all the legendary boiled beef served during the glory days of Vienna, Prague, and Budapest. My good friend Zanne Stewart, who is food editor at Gourmet, told me about her grandmother’s midwester