Boiled Beef with Horseradish Sauce

Add meat with coarsely chopped greens, bay leaf spice and juniper berries to enough water to cover the meat. Bring to the boil and continue cooking for 120 to 150 minutes. After 60 minutes, add salt. Remove meat and keep warm, pour clear soup through a sieve.

For the sauce, heat clarified butter and sauté flour in it. Extinguish with 1/2 liter of clear soup while stirring, add horseradish and bring to a boil. Season with salt and sugar and refine with whipped cream. Cut meat into slices and serve with horseradish sauce.

Garnish: Parsley potatoes, salad.

Tip: Instead of clarified butter, you can also use butter in most cases.

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