Speckle Park Cook Book Glossary

German

Boiled Brisket with Horseradish Sauce (Rinderbrust mit Meerrettich)

Complexity
basic
Serves
6
Prep
15 min
Cook
2 hr 45 min
Technique
Simmer
Cut
Brisket
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Ingredients

  • 1.5 kg (3⅓ lb) beef brisket, in one piece
  • 2 litres (8 cups) water
  • 1 tbsp salt
  • 1 onion, halved
  • 2 carrots, cut into chunks
  • 1 leek, cut into chunks
  • 1 celery stick
  • 1 bay leaf
  • 6 black peppercorns
  • 3 whole cloves
  • 800 g (1¾ lb) boiled potatoes, to serve

Horseradish sauce

  • 3 tbsp freshly grated horseradish (or 4 tbsp jarred, drained)
  • 1 tbsp butter
  • 1 tbsp flour
  • 250 ml (1 cup) beef cooking broth
  • 60 ml (¼ cup) cream
  • 1 tsp sugar
  • 1 tsp white wine vinegar

Steps

  1. Bring the water and salt to a boil in a large pot over high heat. Add the beef, return to a boil, and skim off the foam for 5 minutes.
  2. Add the onion, carrots, leek, celery, bay, peppercorns and cloves.
  3. Lower the heat until the surface barely shimmers, partly cover, and simmer for 2½ hours. The beef is ready when a fork slides in easily.
  4. Rest the beef in the broth, off the heat, for 15 minutes. Meanwhile, boil the potatoes in a separate pot for 20 minutes until soft.
  5. For the sauce, melt the butter in a small pan over medium heat. Stir in the flour and cook 1 minute, until pale gold.
  6. Whisk in 250 ml (1 cup) of the hot broth and simmer 5 minutes until it coats a spoon. Stir in the cream, horseradish, sugar and vinegar. Warm without boiling, for 2 minutes, and taste for salt.
  7. Slice the beef against the grain and serve with potatoes, the carrots from the pot and the sauce.

Notes

  • Broth: strain the remaining broth and serve it as a first course with chives, or save it for soup.
  • Other sauces: apple-horseradish (grated apple and horseradish stirred into whipped cream) is a cold alternative.
  • Make ahead: the beef slices well cold and reheats in the broth. Chill within 2 hours; keeps 3–4 days, or freeze slices in broth for 3 months.
  • Slow cooker: no browning needed. Use just enough water to cover the beef, then cook on low 8 hr or high 5 hr. Make the sauce on the stove.
  • Chef's touch: stir the horseradish in at the very end, off the heat, because its bite fades quickly when cooked.
  • Pair with: a simple beetroot and red onion salad, which suits the German table.