Beef Brisket with Horseradish

Ingredients

• 1 kg brisket
• 1 bundle mirepoix (mixed vegetables)
• 1 onion
• 1 bay leaf
• 1 tsp juniper berries
• 1 tsp peppercorns
• 2 carrots
• 500 g waxy potatoes
• 1 stalk leeks
• 100 ml heavy cream
• 4 tbsp freshly grated horseradish
• chopped chives for garnish
• Salt
• ground pepper

Instructions

1. 1.

   Wash and pat the brisket dry. Prepare the mirepoix by peeling, trimming, and roughly dicing it. Peel the onion, halve it, and with its skin, roast the cut surfaces in a pot. Add about 2.5 l water and bring to a boil. Then add the mirepoix, beef, and spices. Cover and simmer on low heat for 2.5-3 hours just below boiling.

2. 2.

   Remove the meat and strain the broth through a sieve.

3. 3.

   Peel the carrots and potatoes. Cut the potatoes into wedges and the carrots into sticks. Wash, trim, halve lengthwise, and slice the leeks into wide strips. Add the sliced vegetables to the broth and cook gently for about 10 minutes. Slice the beef and briefly heat it in the hot broth.

4. 4.

   Take about 250 ml of meat broth and bring it to a boil with the cream and half of the horseradish. Season with salt and pepper, then blend until frothy with an immersion blender.

5. 5.

   Lift the beef and vegetables from the broth and arrange on plates. Lightly season with salt and pepper and drizzle some sauce over them. Serve the remaining sauce separately. Sprinkle with the rest of the horseradish and chopped chives.