Boiled Meat with Horseradish Sauce

Bring salted water to boil with the cleaned vegetables. Put in the beef tongue and boil for 1 1/2 hours.

Then add the brisket and leg meat and cook for another half hour. In the last 60 minutes add the heart and cook until tender.

For the sauce, mix the horseradish with the milk and flour. Bring the clear soup to a boil, add the horseradish and cook for 1-2 minutes. Add the egg yolk to the sauce.

When the pieces of meat are soft, cut all the pieces into slices and bring to the table on heated plates. Serve with parsley potatoes and beet. Serve with a dry Riesling, whose delicate acidity harmonizes very well with the aroma of the meat.

approx. 2 hours

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