Boiled Beef with Chive Sauce (Rindfleisch mit Schnittlauchsosse)

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Want to hear something scary?

As you read this post, I am in Germany. In fact, this post goes live at 17:00 CEST (Central Europe Summer Time). Which means, if all went well, we have been in the country for 5 1/2 hours.

It’s really scary, because as I write this we don’t even have a place to live over there yet. So all the things need to get done. Like scheduling blog posts like this one!

So there’s that. Yeah.

On the plane the last time I flew to Germany

Just 2 days newly married, this picture was taken on the plane the last time I went to Germany. I probably looked like this about…14 hours ago. Now I probably look like this:

Except I’m definitely not dressed as nicely, and I probably am not in Kaufbeuren yet (where this picture was taken last summer, and where we will be living).

Anyway! I thought it would be fitting to share a traditional German recipe on the blog for my first day as an expat living in Germany.

**Boiled Beef with Chive Sauce (Rindfleisch mit Schnittlauchsosse)**

I originally came across this recipe when I asked Will what his favorite recipes were. I was looking for something I could try to adapt for GAPS and prepare for our anniversary. Little did I know that he would name a recipe that is very close to GAPS anyway!

He picked Rindfleisch mit Schnittlauchsosse – “Boiled Beef with Chive Sauce.” This recipe comes from Recipes: The Cooking of Germany. His family has a huge series of these books, and this recipe was a popular one!

Boiled Beef with Chive Sauce (Rindfleisch mit Schnittlauchsosse)

Three trial chives sauces

Well, as you can tell from the title, Boiled Beef with Chive Sauce should be easy to make GAPS. And it was! In fact, I did not have to make a single change to the boiled beef recipe: as it stood it was safe of GAPS Intro Stage One and AIP! And although the original recipe calls for the vegetables to be discarded, I enjoyed them as a simple side to the meat. The trick here was the sauce:

Original sauce:

4 tbsp butter
3 tbsp flour
2 cups stock
1/2 cup cream
1/4 cup chives
1/4 tsp nutmeg

So I played a bit: we had taste tests of 3 different sauces, all grain- and starch-free. If you can do starches, feel free to add 3 tbsp arrowroot powder to the melted ghee to help thicken the sauce. If you can do dairy, this is delicious when made with high quality cream added with the stock. Otherwise, I love this GAPS Intro version, made creamy with a secret, nutrient dense ingredient: egg yolk.

Yum

Boiled Beef with Chive Sauce

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: 4 to 6 servings

Boiled Beef with Chive Sauce

The German name for this dish is Rindfleisch mit Schnittlauchsosse. With a few minor tweaks and a secret ingredient, it is safe for GAPS Intro, while still being my husband's favorite dish.

Ingredients

4 pounds (approx.) bone-in beef chuck
Filtered water
2 medium carrots, chopped
2 celery stalks, chopped
1 leek, white part only, chopped
1 large onion, chopped
4 parsley sprigs
5 whole black peppercorns
2 tsp salt

For the Sauce:

1/4 cup ghee
1.5 cups stock (from the meat)
4 egg yolks
1/4 cup chives, finely chopped
1/4 tsp nutmeg

Instructions

Place the beef in a large Dutch oven. Add enough water to cover the beef by about 2 inches.
Bring to a boil over high heat and skin off any scum.
Add carrots, celery, leek, onion, parsely, peppercorns, and salt.
Reduce heat, partially cover, and simmer for 2 1/2 to 3 hours, until the meat is fully cooked (145°F).
Transfer the meat to a plate and cover with aluminum foil to keep warm. Strain and reserve 1.5 cups of stock in a bowl.

Make the Sauce:

In a cast iron pan, melt the ghee over moderate heat.
Slowly pour in the stock.
Bring to a boil, then reduce heat and simmer for 15 minutes to reduce the stock.
While the broth is simmering, whisk the egg yolks together in a small bowl.
Once reduced, remove from heat. Slowly add the egg yolks to the sauce, whisking constantly to prevent the yolks from cooking.
Add the chives and nutmeg.
Carve the meat into thin slices and serve. Top with the chive sauce. The remaining stock and vegetables can be served on the side (note that celery is a stage three vegetable).

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**Let me know how you like it! And if you are interested in following our adventures in Germany, check out my expat blog, Flourishing in Deutschland.**

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