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.
(Percentage of daily recommendation)
| Calorie | 1,153 cal. | (55 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 10.5 μg | (350 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,786 mg | (45 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 106 mg | (35 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 46.3 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 246 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the brisket
- 1 kilogram Beef brisket (ready to cook)
- 1 bunch Soup vegetables
- 1 onion
- 1 bay leaf
- 1 tsp Juniper berries
- 1 tsp peppercorns
- For the sauce
- 500 grams waxy, young potatoes
- salt
- 250 grams Quince
- 20 grams butter
- 1 tsp powdered sugar
- 250 milliliters Whipped cream (30% fat content)
- 3 Tbsps Crème fraiche
- freshly ground black peppers
- 1 Tbsp Horseradish (jarred)
- 30 grams clarified butter
- 4 centimeters fresh Horseradish
- 2 Tbsps scallions
Preparation steps
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.