Prime Rib-Horseradish or horseradish sauce.
What do you prefer with your prime rib? The pure ground horse radish
or the creamy sauce type?
Barbecue Joe
Dec 11, 2006 07:41PM
13 Replies so Far
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I like to whip heavy cream, unsweetened of course, and then fold in horseradish and freeze it until just below firm. It is wonderful with roast beef.
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I agree - the perfect sauce.
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Thanks for the tip about freezing it a bit! I always have to battle with the whipped cream melting as soon as it gets anywhere near the hot meat.
Personally, I like to have both so I can alternate between the spicy stuff and the creamy stuff.
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prefer sour to heavy.
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Sourcream w/ fresh grated horseradish is my fave. Great on potroast as well.
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Just straight horseradish, slather a mouthful on a piece of rare prime rib and then dunk the hunk into au jus... a nice cabernet, now that's a good meal!
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I'll take this opportunity to put in a plug for all chowhounds who like any kind of horseradish to start making their own. It's so very easy and tastes absolutely fabulous on any meat. If you've never had home made it will knock your sox off - in a good way.
Most supermarkets actually sell the nasty looking brown root in the produce section. Just peel it, chunk it and into the Cuisinart with a can of pickled beets, some plain vinegar and a little salt. Process to a paste and STAND BACK.
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What kind of pickled beets? I confess I have no experience with pickled beets that are not bright red. Are they in the canned food section, and is there a particular brand you like?
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I love it when there is actually a supermarket product that works really well in helping me make a home made product easy and of high quality. The generic Safeway canned pickled beets are really good. Del Monte also makes pickled beets in a jar - that's OK too.
For one large horseradish root, maybe a foot or a bit less in length, add one 16 oz. can of pickled beets drained. If you want the horseradish looser, after you grind it down, add some of the liquid and grind some more. It will keep forever in the fridge, and makes a great little gift because it's something that people really will love but probably never would make them selves, which is a shame because it's so easy, and the brands you buy taste so awful in comparison and are full of unnecessary preservatives.
Now, that's the way I like it. After you make it you may decide you want to add more beets - my version is really deadly. I have had people I've given it to complain it was way too hot for them
so they can always put it back in the Cuisinart and grind it down some more with more beets.
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Don't you get deadly fumes? I grew my own for a few years and we almost died trying to grate it in the food processor, indoors and out. Maybe the store bought isn't as potent, ours was a killer.
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why add the beets?
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I thought about the beets thing after I finished my post and realized that the OP was about plain or creamy horseradish and not the beety kind at all. So, I want to explain. Jewish people's kosher food laws prohibit mixing meat with dairy. So, for us it's either plain white horseradish - no cream allowed, which is very strong and harsh, or the beety kind. The beety kind is wonderful - you don't want the horseradish to be actually sweet, but you do want it to have a touch of sweetness to balance the power punch of the horseradish. Jewish meat cooking tends to be toward the braising of inexpensive cuts of beef, rather than the English and Western European roasting of more expensive cuts to the rare stage. You can see that the sweet/sour/hot beet horseradish matches braised meats better than a creamy horseradish sauce would, just in terms of taste - not to mention that to Jews, meat and creamy flavors just do not seem "right" together even if we don't "keep" kosher - thus the jokes about corned beef on white bread with mayonnaise being the hallmark of the non-Jewish deli sandwich. And, also it's easy to see from the whole context of English/Western European cuisine, how creamy horseradish goes better with a rare roast beef than would the beet variety. Ashkenazic Jewish cuisine is a cooking style of the extreme poverty of the Jews of Eastern Europe and Russia. They only had the tough cuts of beef to make edible with long braising, and they did a lot of home preserving of indigenous pickled veg. and savory condiments such as horseradish and pickled beets to store up against long, cold winters. Even though we American Jews have come a long way from the cuisine of poverty of our anscestors, we still enjoy those flavor combinations. To us, corned beef, braised brisket, pot roast, tongue, and beef sausages all call out for the sweet/hot/sour contrast of beet horseradish. And of course, besides adding the perfect zip to Jewish beef dishes, beet horseradish is the perfect accompaniment for smoked fish such as whitefish, chubs, sable, sturgeon, and of course, gefilte fish.
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TY Niki - nice , educational post, and I appreciate it. Now , i only have 1 question --- why the beets? lol - j/k TY again
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