Beef with Apple Balsamic Star Marinade and Horseradish

Beef with Apple Balsamic Star Marinade and Horseradish


  1. Clean and dice the vegetables. Peel the onion, cut it in half, and toast the cut surface with VOM FASS Rapeseed Oil in a pan.
  2. Bring 8 cups of water to a boil in a large pot. Add the steak and the marrowbones. Add salt, and simmer for 30 minutes.
  3. Add the vegetables, onion, bay leaves, and peppercorns. Cook beef gently for another 1½ hours. Pick up the beef with a meat fork (the beef is done when it slips off the fork). Remove the beef from the stock, and chill. Reserve the broth.
  4. For the garnish, cook the beet with caraway seeds in salted water until soft. Peel when hot, and dice as soon as the beet has cooled down.
  5. Peel the apples; remove the cores, and dice them the same size as a beet. Brieflysteam with apple juice and VOM FASS Apple Balsamic Star in a pan until soft.
  6. For the sauce, finely dice the shallots and boil with the saved broth. Add grainy mustard, VOM FASS Apple Balsamic Star and VOM FASS Rapeseed Oil, and stir to a homogenous sauce. Add finely chopped parsley.
  7. After the meat has cooled down, slice it very thinly. Serve it on a platter with the following presentation: Season the beef with VOM FASS Salt and Pepper, and sprinkle with the mustard sauce. Spread the apple and beet dices on top; garnish with some baby spinach, and sprinkle with fresh horseradish.   
Shopping List


Serves 4

  • Mixtures of vegetables (celery, leek, carrots)
  • 1 onion
  • 1 tsp. VOM FASS Rapeseed Oil
  • 1 ½ lbs. top sirloin cap steak
  • 2 beef marrowbones
  • 2 tsp. VOM FASS Salt
  • 3 bay leaves
  • 10 black peppercorns

For the garnish:

  • 1 beet
  • VOM FASS Salt
  • Caraway seeds
  • 2 apples (Elstar or another sweet apple)
  • 4 tsp. apple juice
  • 4 tsp. VOM FASS Apple Balsamic Star
  • 3 cups fresh baby spinach
  • Freshly grated horesradish, to taste
  • VOM FASS Pepper

For the sauce:

  • 1 shallot
  • ¼ cup meat broth (from the water the sirloin was boiled in)
  • 1 tsp. grainy mustard
  • 6 T. VOM FASS Apple Balsamic Star
  • ¼ cup VOM FASS Rapeseed Oil
  • 1-2 T. finely chopped parsley