Brisket with Horseradish Quince Sauce
Quinces contain plenty of immune-strengthening vitamin C and tannins as well as tartaric acid, which have an antibacterial effect and thus provide ideal protection during the cold season. The mustard oils from horseradish are also effective against infectious diseases. They should also be able to prevent cancer.
A fresh salad goes well with the breast of ox. Here you will find a collection of our favourite salad recipe. If it is not quince season, you can also use apples or pears for the horseradish sauce instead.
- For the brisket
- 1 kilogram Beef brisket (ready to cook)
- 1 bunch Soup vegetables
- 1 onion
- 1 bay leaf
- 1 teaspoon Juniper berries
- 1 teaspoon peppercorns
- For the sauce
- 500 grams waxy, young potatoes
- 250 grams Quince
- 20 grams butter
- 1 teaspoon powdered sugar
- 250 milliliters Whipped cream (30% fat content)
- 3 tablespoons Crème fraiche
- freshly ground black peppers
- 1 tablespoon Horseradish (jarred)
- 30 grams clarified butter
- 4 centimeters fresh Horseradish
- 2 tablespoons scallions
For the brisket: Rinse the brisket and pat dry. Peel and coarsely chop the soup vegetables. Peel the onion, cut in half, In a Dutch oven, char the onion's cut surfaces to a deep brown. Add about 2.5 liters (10 1/2 cups) water and bring to a boil. Add the soup vegetables, the brikset, and the spices. Cover and at a bare simmer over low heat 2 1/2 to 3 hours.
For the potatoes and sauce: Scrub the potatoes and cook for 25 minutes in boiling salted water.
Peel the quince, cut into quarters, and remove the cores. Cut the flesh into small cubes. Take about 400 ml ( 1 1/2 cups) of the cooking liquid from the brisket.
In a saucepan, melt the butter and lightly sauté the quince cubes. Sprinkle with the sugar, cook until lightly caramelized, and deglaze with the cooking liquid. Stir in the cream and creme fraiche. Season with salt and pepper. Simmer for about 20 minutes over medium heat.
Puree the sauce with a blender, transfer to a bowl, and stir in the horseradish. Again taste.
Drain the potatoes and slip off the peel. In a hot pan, cook in butter until golden brown.
Remove the brikset from the broth, let rest briefly, and cut into slices. Whisk the sauce again.
Serve the sliced brisket on warmed plates with the potatoes and sauce. Garnish with freshly grated horseradish and chives.