Boiled Beef With Horseradish Sauce.. Austrian

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 lbs rump roast or 3 lbs round roast or 3 lbs beef brisket
• 2 quarts cold water
• 2 teaspoons salt
• 1 onion
• 3 whole cloves
• 4 medium carrots, quartered
• 3 stalks celery, sliced
• 1 medium turnip, quartered
• 1 leek, washed and quartered
• bouquet garni
• 8 peppercorns
• 2 tablespoons freshly grated horseradish
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 tablespoons flour
• 1 cup of the beef stock
• 1/2 lemon, juice of
• pepper
• sugar
• 4 tablespoons heavy cream

Recipe

• 1 in a large pot, place roast with the salt and water.
• 2 let stand for 20 minutes.
• 3 then bring slowly to a boil, skimming frequently.
• 4 add onion, carrot, turnip, celery, leek, and spices-- cover lower heat and simmer 2 1/2 hours or until meat is very tender, when pierced with a fork.
• 5 drain the beef, and place on a serving platter, covering to keep warm.
• 6 strain the stock pressing all the vegetables to extract all the juices.
• 7 taste stock for seasoning, and remove one cup of stock to make the sauce.
• 8 serve the rest of the stock as a soup, before eating the beef.
• 9 for the sauce-- melt the butter, saute the onion over med.
• 10 heat until soft.
• 11 stir in the flour, and cook until lightly browned.
• 12 add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.
• 13 bring sauce to a boil, stirring, simmer 3 minutes.
• 14 remove from heat and add the cream.
• 15 serve the beef with boiled potatoes, and the sauce seperately--.