Boiled beef brisket with creamy horseradish sauce | Sunday classic

Place the beef brisket in a large pot and pour over enough cold water to cover it generously (approx. 2.5-3 liters). Bring to a boil over high heat, then reduce the heat to a gentle simmer. Carefully skim off the greyish foam that forms on the surface with a slotted spoon so the broth remains clear and golden.

Once the broth is clear, add the salt, whole black peppercorns, bay leaves, unpeeled washed onion, and peeled garlic cloves. Cover and simmer over low heat for 2 hours.

Clean the carrots and parsley roots, cut them lengthwise into larger sticks, and add them to the simmering beef. Continue cooking for another 40-50 minutes, until the beef becomes butter-soft and tender, and the vegetables are nicely tender but not falling apart.