Today’s dish is a traditional Swedish dish, with a low-carb twist. I don’t label it Paleo as it includes both cream and cream cheese, but very well LCHF.
Traditionally it’s thickened with wheat flour and served with potatoes…this has of course been altered in my version…
Pepparrotskött (“Horseradish Meat”)
First I made one big batch of boiled meat as I will use half of it for tomorrow’s dish. (Just use half of what I write below except for cooking time if you’re only making a small (about 4 persons) batch…)
Ingredients for the boiled meat:
4-4.5 lb (2 kg) of Beef Chuck, cut in bite sizes.
2 Onions, peeled and cut in halves.
2-3 Parsnips, peeled and cut in chunks.
2 Carrots, peeled and cut in chunks.
1 Leek, cut roughly.
5 Bay Leaves.
10-15 White Peppercorns.
2 cups (5 dl) of water or vegetable stock.
A few pinches of salt.
Add everything to a slow cooker and cook on low for 8 hours.
Ingredients for the “Pepparrotskött”:
Half of the meat from the boiled meat batch above.
1 cup (2 1/2 dl) of the stock from the boiled meat.
1 cup (2 1/2 dl)Cream.
2 oz (50 g) Butter.
4.5 oz (130 g) Cream Cheese.
3/4 cup (2 dl) roughly grated Horseradish.
Salt and pepper to taste.
Add everything but the meat to a pot and boil on low heat for about 10 minutes.
Gently stir in the meat.
I served this with roasted Broccoli and bell pepper.
You could very well also cook the beef in one piece and serve it sliced with the horseradish sauce as gravy…
Stay tuned for another traditional Swedish dish using boiled meat tomorrow…
(will be using the rest of the meat + stock, so don’t throw that away if you plan to do the same…)