German cuisine · Meat & Kebab

Beef Brisket with Horseradish Sauce

Gently boiled beef brisket with root vegetables, served with a cream sauce made from fresh horseradish and apple.

Ingredients · for 6 servings

• 1.5 kg beef brisket
• 3 carrots
• 1 leek
• 1/2 celeriac
• 2 onions
• 3 bay leaves
• 80 g fresh horseradish
• 1 tart apple
• 250 ml cream
• 30 g butter
• 30 g flour
• Salt, pepper

Instructions

1. Put the brisket on to cook with 3 l cold water, heat slowly and carefully skim off the gray foam at the first boil, so the stock stays clear.
2. Roast the unpeeled, halved onions cut-side down in a dry pan until dark and add them with the bay leaves and 2 tsp salt to the meat; simmer covered at 90°C for 2 hrs.
3. Trim the carrots, leek and celeriac, cut into large pieces and add for the last half hour, until they are tender-crisp and the meat is fork-tender.
4. For the sauce, melt the butter, sweat the flour for 2 min. until pale and pour in 500 ml of the hot, strained stock while stirring; simmer gently for 10 min.
5. Stir in the cream, grate in the apple and the horseradish fresh, and let the sauce simmer for just 2 min. more over low heat – do not let it boil again, or the horseradish loses its bite.
6. Cut the brisket across the grain into 1 cm thick slices, arrange with the vegetables and boiled potatoes, and serve the horseradish sauce separately.