Boiled Beef Brisket

Ingredients

• 1 kg lean beef brisket (fresh or cured)
• optional salt
• 1 bay leaf
• 1 clove allspice nut
• 4 peppercorns
• 400 g small bundle of soup greens (1 small bundle)
• 2 onions
• 1 kg small waxy potatoes
• 200 g carrots (2 carrots)
• 150 g knollensellerie (1 piece)
• 200 g leeks (1 stalk)
• Pepper
• 150 g horseradish root (1 piece)
• 0.5 bunch Parsley

Instructions

1. 1.

   Heat 2 liters of water in a large pot and season lightly if desired; cured meat does not need additional salt. Rinse the meat and place it in the water so that it is just covered by liquid. Bring to a boil, skimming off any foam with a spoon.

2. 2.

   Add bay leaf, allspice nut, and peppercorns to the meat and simmer on low heat with the lid half closed for 1 hour.

3. 3.

   Meanwhile, clean and wash the soup greens. Peel carrots and knollensellerie, then cut them along with leeks into large pieces.

4. 4.

   Peel onions and quarter them with their skins. Add the soup greens and onions to the pot with the meat. Simmer on low heat for another hour with the lid half closed.

5. 5.

   In the meantime, peel, wash, and dice carrots and knollensellerie into 1–2 cm cubes; cut leeks lengthwise in half, rinse, and slice into 1 cm strips. Peel, wash, and cube potatoes into 2–3 cm pieces.

6. 6.

   Remove the meat from the broth. Strain the broth through a sieve into a second pot, measure out 500 ml, and return it to the large pot. Add the remaining broth to the second pot along with the meat, cover and keep warm.

7. 7.

   Add the potatoes and vegetables to the measured broth and bring to a boil. Simmer on low heat covered for 15–20 minutes. Season with salt and pepper.

8. 8.

   While the vegetables cook, wash, peel, and grate horseradish coarsely. Wash parsley, dry it, pluck leaves, and finely chop them.

9. 9.

   Remove the beef brisket from the broth (use the broth elsewhere), slice it, and arrange on a plate with the broth potatoes. Sprinkle with horseradish and chopped parsley.