Although we were served this as an appetizer, it also makes a perfect, formal addition to a zakuski spread, the array of traditional hot and cold hors d’oeuvres that kicks off a Russian feast. Be sure to serve the boiled beef with cornichons, pickled cherry tomatoes, and parsley leaves.
- 1 (1-lb.) piece beef chuck roast (or reserved beef bottom round left over from Borscht recipe)
- 1 cup Chicken Stock (or stock reserved from making borscht)
- 2 cups sour cream
- 1 tbsp. prepared grated white horseradish
- 1⁄2 cup chopped dill pickle, about 3 oz.
- Kosher salt and freshly ground black pepper
- Parsley leaves for garnish
- Slice the beef into 1⁄4“-thick slices and place in a deep skillet. Pour the reserved stock over the beef, cover, and cook over very low heat until meat is fork tender and the broth is nearly absorbed, about 40 minutes. If the pan gets dry, add more stock or water.
- In a serving bowl, stir together sour cream, horseradish, and pickles. Arrange the meat on a serving platter, season with salt and pepper, strew with parsley leaves, and garnish with the cornichons and pickled tomatoes. Serve with horseradish sauce.