Danish Boiled Beef With Sweet And Sour Horseradish Sauce

Total Time: 3 hrs 35 mins Preparation Time: 30 mins Cook Time: 3 hrs 5 mins

Ingredients

• Servings: 6
• 4 lbs lean beef brisket
• 10 -12 black peppercorns, whole
• 5 carrots, peeled and halved
• 2 onions, peeled and quartered
• 4 -5 stalks celery, with their leaves
• 2 leeks, part only
• salt, to taste
• 2 tablespoons butter
• 2 teaspoons vinegar, or 2 teaspoons apple cider
• 3 -4 tablespoons brown sugar
• 1/2 cup raisins or 1/2 cup currants
• 1/2 teaspoon dijon mustard
• 2 teaspoons horseradish, grated (not creamed)
• 1/2 pint sour cream
• coarse salt

Recipe

• 1 prepare the vegetables by peeling and halving the carrots, halving the celery stalks, and halving and rinsing the leeks in several changes of water to remove grit.
• 2 wipe the meat with a damp, clean cloth.
• 3 place in a large soup or stock pot and cover with cold water.
• 4 bring to a boil over medium heat, skimming and disposing of the foam off of the surface with a wire mesh strainer until no more foam rises to the top.
• 5 place the peppercorns in a stainless steel tea diffuser or a cheesecloth bag.
• 6 add the peppercorns, vegetables, and salt to the kettle, cover and simmer very slowly for about 3 hours or until the meat is quite tender.
• 7 meanwhile, in a small bowl, soak the raisins or currants in water to cover.
• 8 when cooked, transfer the meat to a warm serving platter and cover to keep warm while you prepare the sauce.
• 9 remove and dispose of the peppercorns.
• 10 strain the stock through a large wire sieve reserving both the stock and the vegetables.
• 11 puree the vegetables in a blender or food processor and set aside.
• 12 drain and chop the raisins/currants.
• 13 in a small saucepan, melt the butter and add the vinegar, brown sugar, and chopped raisins.
• 14 bring to a slow boil and cook over moderately low heat about 3 minutes.
• 15 add the mustard, horseradish and about 1 1/2 cups of the reserved stock (save the remaining stock for another use).
• 16 bring to a rapid boil and cook for about 2 minutes, stirring often.
• 17 remove from the heat and taste for seasoning.
• 18 whisk in the sour cream.
• 19 slice the brisket across the grain (for tenderness) into thin slices.
• 20 spoon some of the sauce over the center of the meat.
• 21 pass the remaining sauce and coarse salt at the table.