Meat zelts with creamy horseradish sauce
Author:
Cooking Together
Cooking time: 7 h 10 min
Hearty and super meaty seltz with beef shank and savory creamy horseradish sauce
Ingredients
| pork knuckle 1 kg |
| beef shank 1 kg |
| pork shanks 3 pcs |
| onions 250 g |
| carrots 120 g |
| garlic 2 cloves |
| grainy mustard 25 g |
| sea salt 60 g |
| allspice 20 pcs |
| black pepper peas 1 tsp. |
| coriander 1 tsp. |
| cinnamon stick 1 pc |
| cloves 4 pcs |
| bay leaf 6 pcs |
| SAUCE: |
| cold cream (30%) 200 ml |
| white horseradish 60 g |
| salt to taste |
Instructions
Step 1
Put the pork shanks, knuckle, shank, onion and carrots in a pot, pour boiling water, add salt, bay leaf, peppercorns, allspice, coriander, cinnamon and cloves. Boil for 3.5 hours, then let the meat cool in the broth.
Step 2
Separate the shank and knuckle meat from the fat and bones, cut into cubes.
Step 3
Strain 700 milliliters of broth, squeeze garlic into it and add mustard, mix.
Step 4
Cover the muffin mold with foil. Place the sliced meat in it, pour the broth over it. Cover with foil and put in the refrigerator for 3 hours.
Step 5
For the sauce, mix horseradish with cream and salt. Serve zelts with the sauce. Enjoy.
