Pot Roast with Boiled Potatoes and Vegetables
Ingredients
- For the beef
- 1 kilogram Beef brisket
- 500 grams carrots
- ¼ root Celery
- 200 grams onions
- 500 grams Leeks
- 1 bunch parsley
- salt
- peppercorns
- 1 kilogram potatoes
- ½ l Beef broth
- For the sauce
- 100 grams Crème fraiche
- 1 pc Horseradish (peeled)
- 100 milliliters Whipped cream
- salt
- peppers
Preparation steps
For the beef: Peel the carrots and celery and cut into sticks. Peel and quarter the onion. Cut the leek into 1-1.5 cm (approximately 1/4-1/2 inch) thick slices. Rinse the parsley, shake dry and pluck leaves.
Rinse the potatoes, peel, cut into cubes and cover with cold water.
Place the beef in a large pot along with 1 tablespoon peppercorns. Cover with water and bring to a boil.
Skim off the foam as the beef cooks. Season with salt to taste.
Add the parsley stems to the beef and simmer, covered, for 3 hours.
Remove parsley stalks and peppercorns.
Add the vegetables to the beef and season with salt and pepper to taste. Cook until the vegetables are tender, about 30-60 minutes.
Remove the meat and allow to drain.
Thinly slice meat and divide between plates.
Divide the vegetables between the plates.
For the sauce: Finely grate 2 tablespoons of horseradish.
In a bowl, stir the creme fraiche with the horseradish.
Stir in the cream, and season with salt and pepper to taste.
Drain the potatoes and place in a saucepan.
Cover with fresh water and cook until knife-tender, about 30 minutes. Serve with the meat and vegetables.
