Beef Brisket with Broth Potatoes and Horseradish Sauce
A plate of beef brisket served with broth potatoes and horseradish sauce is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 kg beef brisket
- 500 g carrots
- 0.25 head celery
- 200 g onions
- 500 g leeks
- 1 bunch parsley
- Salt
- peppercorns
- 1 kg potatoes
- 0.5 l beef broth
- 100 g crème fraîche
- 1 piece horseradish (peeled)
- 100 ml whipping cream
- Salt
- Pepper
Instructions
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1.
Peel the carrots and celery, cut into sticks. Peel and quarter the onion. Clean the leeks and slice them 1–1.5 cm thick. Wash the parsley and pluck the leaves from the stems.
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2.
Wash, peel, and cube the potatoes in large pieces; cover with cold water.
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3.
Place the meat in a large pot, add 1 tablespoon peppercorns, cover with water, and bring to a boil.
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4.
Skim off the foam that rises, season with salt.
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5.
Add the parsley stems and simmer covered for about 3 hours.
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6.
Remove the parsley stems and peppercorns.
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7.
Add the vegetables, season again with salt and pepper, and cook for another 30–60 minutes.
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8.
Lift the meat from the soup and drain it.
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9.
Place on a plate and slice thinly.
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10.
Arrange the vegetables on plates alongside the sliced meat.
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11.
Grate about 2 tablespoons of horseradish finely.
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12.
Whisk the crème fraîche with the grated horseradish.
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13.
Stir in the whipping cream, season with salt and pepper to taste.
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14.
Drain the potatoes and place them in a pot.
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15.
Pour fresh water over them and cook for about 30 minutes.
