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Ingredients
Boiled Beef with Horseradish
- Ingredients
- 750 grams Beef brisket
- 1 onion
- 1 bay leaf
- 2 allspice
- 3 Juniper berries
- 6 peppercorns
- 2 cloves
- salt
- 1 ½ liters Vegetable broth
- 1 pc Horseradish (about 8 cm)
- 1 Tbsp lemon juice
- 1 tsp sugar
- 8 stems Chives
Rinse and pat dry the beef brisket. Peel the onion, boil with the bay leaf, allspice berries, juniper berries, peppercorns, cloves, 1 teaspoon of salt and vegetable broth in a large pot. Pour in the meat - it should be covered by the broth - and cover the pot. Cook for about 1 3/4 - 2 hours while boiling. The meat is done when it can be pierced with a sharp knife without resistance. In between, skim the broth.
Peel the horseradish just before serving and finely grate. Immediately mix with the lemon juice and the sugar in a small bowl. Remove the meat from the broth and cut into 1 cm (approximately 1/2 inch) thick slices across the grain. Spread the slices of meat in soup plates, pour the broth through a sieve and drizzle over the meat slices. Rinse the chives and shake dry. Cut some stalks and sprinkle over the meat dish with the remaining stalks as garnish. Put some horseradish on the meat and serve.