📍 Where this dish comes from: Kraków · Wawel Castle
Discover the history of this region →
Discover the history of this region →
Sztuka mięsa — literally "piece of meat" — is beef simmered slowly in broth until tender, then sliced and served with horseradish sauce. It’s an unfussy, genuinely traditional preparation that asks for patience rather than skill.
What You’ll Need
Servings: 6 servings
Calories: 310kcal
Ingredients
- 2 1/2 lbs beef brisket or chuck roast
- 8 cups water
- 2 carrots roughly chopped
- 1 onion halved
- 1 leek roughly chopped
- 2 bay leaves
- 8 black peppercorns
- Salt to taste
- 1/2 cup prepared horseradish
- 1/4 cup sour cream
Instructions
- Place beef in a large pot and cover with water.
- Bring to a boil, skimming off any foam that rises to the top.
- Add carrots, onion, leek, bay leaves, and peppercorns.
- Reduce heat and simmer gently, partially covered, 2 hours to 2 hours 30 minutes until the beef is fork-tender.
- Remove beef and let rest 10 minutes before slicing against the grain.
- Mix horseradish and sour cream together for the sauce.
- Serve sliced beef warm, with horseradish sauce on the side.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 36g | Fat: 16g | Fiber: 1g
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Health Benefits
- Beef provides complete protein along with iron and zinc.
- A long, gentle simmer produces tender meat without any added fat for cooking.
- Horseradish adds a sharp, sinus-clearing bite along with trace antioxidant compounds.
Pairs Well With
- Polish Buraczki, Braised Beetroot Side
- Polish Kapusta Zasmażana, Braised Cabbage