Beef Brisket with Horseradish Sauce and Potatoes

Ingredients

• 0.5 kg soup bones
• Salt
• 1 kg beef brisket (Rinderbrust)
• 1 bundle vegetable mix (leek, carrot, celery)
• 1 onion
• 1 tsp black peppercorns
• 1 bay leaf
• 600 g waxy potatoes
• 2 tbsp butter
• 1 tbsp spelt whole-grain flour
• 1 tbsp horseradish
• 1 tbsp heavy cream
• 2 tbsp chives sprigs
• Pepper

Instructions

1. 1.

   Place soup bones in a pot, cover with water, bring to a boil once, then transfer the bones to a sieve and rinse thoroughly. Return bones to a large pot, add 3 l of water, 1–2 tsp salt, and bring to a boil again. Wash the meat and add it to the bones, reduce heat, and simmer for 30 minutes, skimming foam repeatedly.

2. 2.

   Clean vegetables, wash if necessary, and cut into sticks or strips. Peel and halve the onion, then brown heavily in a hot pan without fat. After skimming foam, add the vegetables, onion halves, bay leaf, and peppercorns to the meat; simmer uncovered for 2 hours over low heat, then let stand for 1 hour. The meat is done when it can be pierced lightly with a fork.

3. 3.

   Meanwhile peel, wash, roughly cut potatoes, and boil in salted water at medium heat for 25–30 minutes.

4. 4.

   Remove the meat from the broth and slice across the grain into finger‑thick slices. Strain the broth through a sieve.

5. 5.

   Melt butter in a pot, sprinkle flour, and let it turn golden yellow. Pour in 400 ml of brisket broth, stir in cream and horseradish, and simmer for 5 minutes. Season with salt and pepper. Drain potatoes and steam them briefly.

6. 6.

   Plate the beef brisket with horseradish sauce and potatoes. Sprinkle with freshly grated horseradish and parsley if desired.