Russian Kvass-Braised Beef with Horseradish Cream
Tender beef slow-braised in kvass, a traditional Russian fermented beverage, paired with a spicy horseradish cream for an irresistible blend of flavors.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine ingredients
Combine kvass, brown sugar, bay leaves, cloves, salt, and pepper in a large bowl.
- 2
Add beef
Add beef chunks, ensuring they're submerged.
- 3
Refrigerate
Cover and refrigerate for at least 2 hours or overnight for best results.
Preparing the Horseradish Cream
- 1
Mix ingredients
Mix sour cream, horseradish, lemon juice, and salt in a bowl.
- 2
Adjust seasoning
Adjust seasoning to taste.
- 3
Chill
Keep chilled until ready to serve.
How to Make Russian Kvass-Braised Beef with Horseradish Cream
Total time: 6 h · Yields 6 servings
- 1
Searing the Beef
Heat oil in a large pot over medium-high heat and brown beef on all sides.
- 2
Building the Base
Remove meat, then sauté onions and carrots in the same pot until soft. Add tomato paste and cook for another minute.
- 3
Braising
Return beef to the pot. Pour reserved marinade over it. Cover and simmer on low heat for 3 to 4 hours, until beef is tender.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Can I make this dish in a slow cooker?
Yes, after searing the beef and sautéing the vegetables, transfer them to a slow cooker and cook on low for 6-8 hours.
What if I can't find kvass?
Substitute with a mix of cola and a splash of apple cider vinegar for a similar sweet-tangy flavor.
Can I prepare the horseradish cream in advance?
Yes, it can be made up to a day in advance and stored in the fridge.
Is there a vegetarian alternative to this dish?
Try braising mushrooms or hearty vegetables like eggplant in the kvass marinade for a vegetarian version.
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