Boiled Brisket of Beef with Horseradish Sauce - Kokt nötbringa med pepparrotssås

BOILED BRISKET OF BEEF WITH HORSERADISH SAUCE
Kokt nötbringa med pepparrotssås

Boiled meat is both good for you and for the economy, as you can choose cheaper cuts of meat. Yes, it takes a little longer to cook, but once the meat is in the pot it minds its own business. It's a lovely dinner if you serve it with horseradish sauce and boiled vegetables.

Serves 4 to 5

Approx 2½ lbs brisket of beef
salt
3 carrots
2 leeks or 2 onions
8 to 10 whole white peppercorns

Sauce:
2 tablespoons butter or margarine
3 tablespoons flour
2.4 cups liquid from boiling the meat and maybe some milk
3 to 4 tablespoons grated horseradish


Quickly rinse the meat in running cold water and put it in a pot. Pour on enough water to cover. Add salt, 2 teaspoons per 4 cups water. Bring to a boil and skim well.

Trim the vegetables and cut them in pieces. Add them with the peppercorns and let it all boil slowly, covered, until the meat is tender. Try with a skewer. Take up the vegetables when they are tender. The meat needs to boil for 1½ to 2 hours.

Melt the fat for the sauce in a saucepan and stir in the flour. Dilute with liquid from the meat and let the sauce boil for 3 to 5 minutes. Flavor with 2 to 3 tablespoons grated horseradish.

Carve the meat and put it on a serving plate and sprinkle with remaining grated horseradish.

Enjoy!

Bella