Beef Lollipops with Horseradish and Beef Tea

This is a Chef Stefan Marquard recipe. 

I need a good beef stock this week for an other recipe. The best is the homemade variety. Two huge beef shank slices and all the veggies from my fridge are the base. A selection of spices are for the depth of the broth. The long cooking time made the beef very tender and the broth intense.

These lollipops have been served at catering events. They are great to serve a large group of people. I have enough beef for 2 more dishes and 1,5 l of stock.

The fun of this dish is the finishing at the table. The beef gets skewert and stays in the warm stock. Then is taken out and slathered with horseradish cream and dipped in raw veggies. That not only looks good, it gives a lot of freshness to the beef.

4 l water

1.2 kg beef shank slices

Carrots, parsnips, celery, celeriac, leek, parsley

Bay leaf, allspice, juiniper berries, cloves, birdeye chili, star anise, pepper, salt, asant

Red bell pepper, bunch of chives, 2 shallots, 3 tbsp sour cream, 2 tbsp horseradish

Season the beef with salt and a little sugar and let it rest for 15 min. Put it in the large pot with cold water and bring to a boil. After a couple of min you will get lots of brown foam on top. Use a spoon and a bowl of water and skim it off until no more is coming. That helps to get a clear stock.

Cut up all veggies, not too fine! Add them and all the spices and bring the pot back to a boil. Reduce the heat, cover with a lid and on very low cook for 3,5 to 4 hours.

Take the beef out to cool down a bit. Cut it into long strips and skewer them. Filter some of the hot stock into a small pot or bowl and stick the skewers in to keep warm.

Peel a red bell pepper with a speed peeler and chop it very fine. Chop shallots and chives too. You can either mix it on a plate or make 3 different lines to dip the meat in.

For more beefy taste, serve some hot broth in Espresso cups.