Braised Beef with Mixed Vegetables and Beet Sauce
For the braised beef: Peel 1 onion and stud with the bay leaf and cloves. Peel the carrots and celeriac and cut into large pieces. Cut off and discard the dark green part of the leek and cut the white and light green part diagonally into slices. Transfer the vegetables and meat to a saucepan and cover with boiling water. Simmer for about 1 hour, until the meat is tender.
For the sauce: Peel the potato and beets and purée. Mix in the horseradish, stir in enough beef broth until smooth and creamy and season with salt and pepper.
Trim the Brussels sprouts, rinse and cut an “X” into each base. Peel the remaining onion, chop finely and sweat in butter until translucent. Add the Brussels sprouts and sauté briefly. Add 1 cup beef broth, cover and simmer for about 10 minutes. Season with salt, pepper and nutmeg.
Remove the beef from the broth and slice against the grain. Serve with the vegetables from the broth and the Brussel sprouts. Serve the beet sauce on the side.