Beef hips with horseradish sauce


Total preparation time: 2 hours 30 minutes

This is a delicious autumnal food, which is much cooked in my Frankish home.

When preparing the horseradish sauce, the housewives often get their hands on the hair. There is the league: sauce with whipped buns in broth and grated horseradish off the rack - anything else would be beneath their dignity.

I prefer the version of a modified white sauce with horseradish, grated but out of the tetra pack. I have not yet discovered this species here in NRW, it is a nice souvenir for me if I go to Franconia or Bavaria. Is there any butcher - a bright red cardboard box - contained in two aluminum bags with grated horseradish.

First, of course, you need the meat, I like to take 3 pounds from the beef's hip.

I prepare a cooking stock made of greens and spices: mustard seeds, bay leaves, cloves, allspice, juniper berries, pepper and salt. I just cover the meat and spices with water and let it draw under the boiling point for about 2 hours.


  • 3 - 4 pounds of beef hip
  • 1 carrot
  • 1 piece of celeriac
  • 1 unpeeled onion, halved, peppered with 2 cloves
  • the white of a leek
  • 1 tomato
  • 1 clove of garlic
  • 2 bay leaves
  • 3 pimento grains
  • 4 juniper berries
  • 1 tablespoon of mustard seed
  • salt and pepper
  • 1 1/2 tablespoons of sea salt
  • Peppercorns, 1 tsp

Effortlessly, you then have a wonderful clear soup, which I refined before serving with a dash of sherry and a splash of lemon juice and Worcestershire sauce.

And now to the horseradish sauce:

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