Boiled beef with horseradish SAUCE

Ingredients: 

At 500 g of meat (flesh) - 800 g potatoes, 2 pcs. carrots, 1 pc. leeks and 1 rena.

Preparation: 

Prepared and washed meat (rump, rump, sirloin, brisket) by a piece to put in a pan and pour hot water so that it only covers the meat. Pot cover and put on fire. When the water boils, remove the scum skimmer and cook on low heat for 2-2,5 hours

For 30 minutes before the end of cooking, add peeled and sliced carrots, turnip, white parts of leeks or onion slices (good and add celery, parsley or parsnips - 30-40 g), 2 bay leaves, 5-8 peas pepper ( or 5-10 g cayenne pepper) and salt. When the meat and vegetables are ready, drain the broth for cooking the sauce with horseradish, and a pot with meat, cover with lid.

Before serving, slice the meat in small chunks, put on a dish with vegetables, add the cooked potatoes and pour sauce (see sauces on the link at the beginning of the page).