Tafelspitz mit Meerrettichsauce (Simmered Beef with Horseradish Sauce)

• 1.2 kg Beef brisket, in one piece
• 1.5 liters Beef stock, good quality
• 2 medium Carrot
• 1 small Celeriac
• 1 large Leek
• 60 g Horseradish, freshly grated if possible
• 250 ml Double cream
• 2 tbsp White wine vinegar
• 10 g Fresh chives
• 500 ml Water
• 2 pieces Bay leaves
• 1 tsp Black peppercorns
• 2 tsp Fine sea salt

1. Trim any very thick surface fat from the beef, leaving a thin layer for flavour. Peel the carrots and celeriac, then cut them into large chunks. Trim and rinse the leek well, then cut into thick rounds.
2. Put the beef stock and water into a stockpot and bring to a gentle simmer. Add the beef, bay leaves, peppercorns and 1 tsp of the salt, keeping the heat low so the liquid barely trembles. Skim any foam from the surface for the clearest broth.
3. Simmer very gently for 90 minutes, turning the beef once or twice, until it is tender but still sliceable. Add the carrots, celeriac and leek for the final 30 minutes so they stay intact and sweet. The beef is ready when a knife slides in easily with little resistance.
4. Lift the beef onto a board and rest for 10 minutes. Strain the broth if you like it clear, then keep it hot for serving. Taste and adjust with the remaining salt if needed.
5. For the horseradish sauce, warm the double cream in a saucepan over low heat until steaming but not boiling. Stir in the horseradish and white wine vinegar, then cook for 2 to 3 minutes until lightly thickened. Taste and adjust with a little more vinegar if you want it sharper.
6. Slice the beef across the grain and serve with the vegetables and a little hot broth. Spoon over the warm horseradish sauce. Finely snip the chives and scatter on top.

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