👨‍🍳 作り方

1. 1

   Place the beef in a large pot and cover with cold water. Bring to a boil, then skim off any foam that rises to the surface.

   💡 プロのコツ: Skimming ensures a clearer broth and cleaner taste.
2. 2

   Add the quartered onion, carrot, leek, celery, bay leaf, and peppercorns to the pot. Season with salt.

3. 3

   Reduce the heat to low, cover the pot, and simmer gently for about 2 to 2.5 hours, or until the beef is very tender.

   💡 プロのコツ: The beef should be fork-tender but not falling apart.
4. 4

   While the beef is cooking, prepare the horseradish sauce. In a bowl, combine the grated fresh horseradish, sour cream, mayonnaise, Dijon mustard, and lemon juice.

5. 5

   Season the sauce with salt, pepper, and sugar (if using) to taste. The horseradish should be pungent but balanced.

   💡 プロのコツ: Taste and adjust seasoning. Add more lemon juice for tang or a pinch more sugar to mellow the horseradish.
6. 6

   Once the beef is tender, remove it from the broth and let it rest for about 10-15 minutes before slicing or shredding.

7. 7

   Serve the sliced or shredded beef warm, generously topped with the horseradish sauce. Accompany with boiled potatoes or fresh bread.

   💡 プロのコツ: You can strain and reserve the cooking broth for other uses, like soups.