Brisket with Vegetables and Horseradish Sauce

Brisket with Vegetables and Horseradish Sauce
2 h.


for 4 servings
For the brisket
800 grams Beef brisket
1 bunch Soup vegetables (carrot, leek, parsnip) (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
2 Onions
1 bunch Parsley
1 Bay leaf
10 Peppercorns
2 Juniper berries
1 teaspoon Mustard seeds
For the horseradish sauce
30 grams Butter
20 grams Pastry flour
1 finger long piece Horseradish root
to taste Lemon juice
freshly ground pepper
In addition
200 grams Red Beet
400 grams Gherkin
100 grams Pearl onion
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Preparation steps

Step 1/2

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. 

Step 2/2

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.