Traditional Boiled Beef with Spinach Purée, Apple Horseradish Sauce, and Baby Vegetables

Name: Traditional Boiled Beef with Spinach Purée, Apple Horseradish Sauce, and Baby Vegetables
Yield: Serves 4 to 6 as a main course
Ingredients: 1 large onion, halved crosswise; Fine sea salt; 1 large or 2 small "chicken steaks," from the chuck (about 4 1/2 pounds total), trimmed; 5 veal marrowbones; 6 baby carrots; 4 baby turnips; 4 small kohlrabi (see tips, below); 1 celery root, quartered; 1 tablespoon juniper berries (see tips, below); 1 teaspoon allspice berries; Freshly ground black pepper; 1 bay leaf, preferably fresh, cut in half; 1 sprig fresh thyme; 1 garlic clove; 6 tablespoons unsalted butter; 3 shallots, diced; 1 teaspoon fine sea salt; 2 large garlic cloves, minced; 1/2 cup heavy cream; 1 sprig fresh thyme; 3/4 cup vegetable stock or canned low-sodium vegetable broth; 12 ounces (1 bunch) spinach, stems removed; Freshly ground white pepper; Cayenne pepper; Freshly grated nutmeg; 3 Golden Delicious apples (1 1/2 pounds); Juice of 1 lemon; 2 tablespoons sugar; 1/2 cinnamon stick, about 3 inches; 1 whole clove

By David Bouley , Mario Lohninger , and Melissa Clark

May 16, 2006

(Kavalierspitz)

Editor's note: The recipe and introductory text below are excerpted from David Bouley, Mario Lohninger, and Melissa Clark's book East of Paris: The New Cuisines of Austria and the Danube. Lohninger also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.

To read more about Lohninger and Austrian cooking, click here.

Cooks' Note

Fleur de sel is a sea salt skimmed from the surface of French Mediterranean sea water that has been allawed to evaporate naturally in shallow, sun-warmed basins. The crystals from this top layer are pure white, with a more delicate, nuanced flavor than table salt and other evaporated sea salts. This salt is widely available in gourmet food stores.

Recipe notes

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