Braised Beef with Vegetables and Horseradish Sauce

Peel the onion, cut in half and saute in a dry frying pan, remove again. Peel carrots and slice into ridged circles. Sprinkle half of the carrot with the spices and return to the pan.

Rinse meat and pat dry. Place in a pan and cover with water. Slowly bring to a boil, skimming off any foam. Cover and cook on very low heat for 2 ½ hours. 30 minutes before end of cooking, peel potatoes and add to the pan.

Remove the meat from the pot and cut across the grain into slices. With a slotted spoon, remove vegetables from the broth and add to the meat. Add a little hot broth.