Corned beef brisket with root vegetables and horseradish sauce

Shopping List for 4 adults

1 kg beef brisket 1 liter of beef soup - ready made 2 carrots 2 parsley roots 2 parsnips 2 leeks 1 onion 4 cloves garlic Spice bouquet of thyme, larch, parsley and bay leaves Asparagus potatoes as an accompaniment Sauces: 7 dl siet soup 3 tbsp. wheat flour - 75 to 100 g 3 tbsp. butter - 75 to 100 g 3 tbsp. white wine vinegar 3 tsp. cane sugar 1 dl whipping cream 5 to 7 cm fresh horseradish - coarsely grated Salted a day in the fridge: 125 g fine *table salt per kg beef breast 25 g fine sugar per kg beef breast 1 tbsp. whole grains of each: Black pepper, allspice and juniper

I am an angler in Scandinavia Home Recipe No. 123 Corned beef brisket with root vegetables and horseradish sauce

Procedure without liability: Start salting the beef brisket the day before. Thoroughly cleanse the flesh of tendons, but leave the good fat on the breast. If the fat layer is thick, then cut some stripes crosswise. Mix salt and sugar with the crushed spices. Rub the beef brisket with this RUB and put the meat in a freezer bag - the whole mixture must be used - tie for the freezer bag and put it in the fridge. Turn the freezer bag every 6 hours for the next 24 hours. Then the meat is ready to be cooked for 2½ hours over very low heat. The purchased soup is put in the fridge at the same time, to thaw until the next day. *Table salt: If you are into nitrite salt once in a while, use half table salt and half nitrite salt. The next day, all the vegetables are cleaned, and those that are two of them are cut one by one into smaller pieces. They are to be used for the soup, where in the meat small boils. The others that are whole are boiled with the last half hour. The meat is taken out of the freezer bag and rinsed under cold water to get rid of the excess salt. Put some herbs in the bottom of the pan. Place the meat on top and spread the rest of the herbs over the meat. Bring it all to a boil and turn down the heat when it boils. Then cook the meat over low heat for 2½ hours. Just remember that the whole vegetables should be cooked with the last half hour. Take the meat and the whole vegetables up and strain the soup. Skim the soup for fat if there is too much, and use the soup for the sauce. The butter is placed in a thick-bottomed pan, and when it has melted, the flour is baked in it. The soup is added with vigorous stirring to the pan. Find a suitable consistency and flavor with vinegar and sugar. Finally, cream the sauce with whipped cream and season with freshly grated horseradish. Once the horseradish is added to the sauce, it must not boil any more. Serving: The whole vegetables are served with the meat together with boiled asparagus potatoes. Garnish: Unfortunately I had no greens to garnish the dish with, but I would think that dill, chives or parsley would be suitable for this. Drink: A cold beer will work wonders for the strong horseradish sauce. Hint: Feel free to buy the ready-made 1 liter soups in the freezer when meat is to be cooked in a soup. It is easy, cheap and good.