Boiled Beef Brisket with Horseradish Sauce

Ingredients

• 800 g beef brisket
• 1 bundle vegetable stock mix
• 2 onions
• 1 bundle parsley
• 1 bay leaf
• 10 peppercorns
• 2 juniper berries
• 1 tsp mustard seeds
• Salt
• 30 g Butter
• 20 g flour
• milk
• 1 finger‑long piece horseradish root
• a splash lemon juice
• Salt
• ground pepper
• 200 g beetroot
• 400 g pickled cucumber
• 100 g pearl onions

Instructions

1. 1.

   Rinse the beef brisket and place it in a large pot. Clean and wash the vegetable stock mix. Peel and quarter the onions. Rinse the parsley and cut off the stems. Add the vegetable stock mix, onions, parsley stems, bay leaf, peppercorns, juniper berries, mustard seeds, and a pinch of salt to the pot. Pour enough cold water to cover the brisket. Bring to a boil once. Skim off the foam with a skimmer. Cover and simmer gently for 1½ hours.

2. 2.

   Strain the broth and reserve it. Measure out ¼ l. For the sauce, melt butter, whisk in flour, and brown lightly until pale blond. Stir in milk and the ¼ l of reserved broth, letting it simmer gently for a few minutes. Peel and grate the horseradish finely. Add to the sauce. Season with lemon juice, salt, and pepper. Finely chop carrots and leeks from the vegetable stock. Slice the beef into rounds. Plate with carrots and leeks. Sprinkle chopped parsley on top. Serve the sauce, beetroot, pickled cucumber, and pearl onions separately. Boiled beef brisket with horseradish sauce can be served with salted potatoes as desired.