Brisket with Vegetables and Horseradish Sauce
- For the brisket
- 800 grams
- 1 bunch
Soup vegetables (carrot, leek, parsnip) (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 bunch
- 1 teaspoon
- For the horseradish sauce
- 30 grams
- 20 grams
finger long piece Horseradish root
to taste Lemon juice
- In addition
- 200 grams
- 400 grams
- 100 grams
For the brisket: Rinse brisket thoroughly and place in a large pot. Rinse and peel soup vegetables as needed. Peel onions and cut into quarters. Rinse parsley and pluck off leaves, reserving the stalks. Add onions, soup vegetables, parsley stalks, bay leaf, peppercorns, juniper berries, mustard seeds and a little salt to the pot. Add enough cold water to cover everything and bring to a boil. Skim off resulting foam, cover and cook for about 1 1/2 hours on low heat.
Remove meat, leeks and carrots from the broth and strain broth through a sieve. Measure about 1/4 liter of broth (approximately 1 cup).
For the horseradish sauce: Heat butter in a pan and add flour, saute briefly. Add milk and broth and simmer for a few minutes on low heat. Peel and finely grate horseradish. Add to the sauce and season with lemon juice, salt and pepper.
Chop carrots and leeks and slice meat. Arrange beef, carrots and leeks on plates and sprinkle with chopped parsley leaves. Serve accompanied by horseradish sauce, beets, gherkins and onions. If desired, serve with boiled potatoes.