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Poland · Food

Sztufada in Horseradish Sauce

170 min
770 kcal
4 servings

By eatmundo · August 4, 2026

Sztufada in Horseradish Sauce🇵🇱AI-generated image

A classic refined Polish beef dish where tender brisket is slow-simmered and coated in a sharp, creamy horseradish sauce. This dish perfectly balances the richness of the meat with the pungent kick of fresh horseradish.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Cut the 80g of bacon into thin strips 5 mm thick. With a thin sharp knife, pierce the whole 800g piece of brisket along the grain at even intervals and push a bacon strip into each cut. Keep the meat in one piece.

  • 2

    Make the marinade: mix 100ml of vinegar with 300ml of water and 5g of salt. Add the onion, sliced, 2 bay leaves and 4 allspice berries. Pour this over the larded meat in a non-metallic dish, cover and refrigerate for 24 hours, turning the meat occasionally.

  • 3

    Lift the meat out of the marinade and pat it dry. Keep the onion, bay leaves and allspice and discard the liquid. In a heavy pot, brown the meat on all sides in 10g of butter over medium-high heat until a crust forms, 10 minutes in total.

  • 4

    Pour in 1 liter of broth and add the reserved onion, bay leaves and allspice. Cover and simmer on low heat for 2 hours 30 minutes, until the meat is fork-tender. Lift out the meat, let it rest for 10 minutes and slice it across the grain into 1 cm slices. Strain the cooking liquid and reserve 150ml of it.

  • 5

    In a small pan, melt the remaining 20g of butter and whisk in 1 tbsp of flour to make a light roux, cooking for 1 minute.

  • 6

    Over low heat, gradually whisk 200ml of heavy cream and the 150ml of reserved cooking liquid into the roux. Simmer gently for 3 minutes, until the sauce is smooth and lightly thickened.

  • 7

    Take the sauce off the heat. Finely grate the 100g of fresh horseradish and fold it in, then season with salt to taste. Lay the beef slices in the sauce and warm them over the lowest heat for 2 minutes without letting the sauce boil.

  • 8

    Serve immediately, ideally alongside boiled potatoes and a side of beet salad.

Frequently Asked Questions

What is Sztufada in Horseradish Sauce?

Sztufada in Horseradish Sauce is a Polish beef dish: a whole beef roast larded with strips of bacon, marinated in vinegar with onion, bay leaf and allspice, then browned and slowly braised in broth. It is served sliced in a creamy horseradish sauce, typically as a main course at formal dinners or festive family gatherings.

Can I use store-bought horseradish?

Freshly grated root is best for the authentic pungency, but a high-quality jarred version can be used if drained well.

What is the best cut of beef?

Sztufada is traditionally made from a lean roasting cut such as rump. Brisket or a well-marbled chuck roast also works well, because larding, marinating and slow braising keep the meat moist and break down its connective tissue.

How do I keep the sauce from curdling?

Whisk the 200ml of cream into the roux gradually, a little at a time, over low heat so it stays smooth. After the horseradish goes in, only warm the sauce gently and never let it boil.

Can this be made in advance?

Yes, it actually tastes better the next day as the horseradish mellows slightly and permeates the beef.

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