Root Meat in Mecklenburg Style

Ingredients

• 4 Baby carrots
• 4 small parsley roots
• 1 small knollensellerie (celery root)
• 1 stalk leek
• 0.5 Savoy cabbage (about 400 g)
• 600 g beef brisket (pre‑cooked)
• 2 Bay leaves
• 2 allspice berries
• 2 peppercorns
• Salt
• 1 tbsp butter
• 1 tbsp flour
• 250 ml milk
• 3 cm fresh horseradish
• 2 tbsp raisins
• pepper (ground)
• nutmeg
• 50 ml heavy cream
• 1 egg yolk

Instructions

1. 1.

   Wash and trim the vegetables; halve the carrots and parsley roots lengthwise, cut the celery root into wedges, slice the leek into 5 cm pieces, and separate the Savoy cabbage leaves. Rinse the meat, pat dry, place it in a pot with the spices and 1 tsp salt, cover with enough water to just submerge everything, and bring to a boil. Simmer over medium heat for 40–45 minutes. Add the vegetables and cook together for another 7–10 minutes.

2. 2.

   Meanwhile melt the butter in a saucepan, sprinkle with flour, deglaze with 250 ml milk and 250 ml of the beef broth, and simmer over medium heat while stirring for 5–7 minutes. Peel and finely grate the horseradish, stir it into the sauce along with the raisins. Season with salt, pepper, and nutmeg, then whisk in the egg yolk mixed with heavy cream to thicken. Remove the vegetables from the broth with a slotted spoon and arrange on preheated plates. Slice the meat, place it atop the vegetables, and drizzle with the raisin sauce before serving.