3 hrs 35 mins
3 hrs 5 mins
Posted for ZWT3, this is from Mary Poulos Wilde's "Home Cooking", She suggests serving it with boiled new potatoes tossed in butter, parsley and dill, and steamed green beans.
My Private Note
Units: US | Metric
- 4 lbs lean beef brisket
- 10 -12 black peppercorns, whole
- 5 carrots, peeled and halved
- 2 onions, peeled and quartered
- 4 -5 stalks celery, with their leaves
- 2 leeks, white part only
- salt, to taste
- 2 tablespoons butter
- 2 teaspoons vinegar, white or 2 teaspoons apple cider
- 3 -4 tablespoons brown sugar
- 1/2 cup raisins or 1/2 cup currants
- 1/2 teaspoon Dijon mustard
- 2 teaspoons horseradish, grated (not creamed)
- 1/2 pint sour cream
- coarse salt
- 1Prepare the vegetables by peeling and halving the carrots, halving the celery stalks, and halving and rinsing the leeks in several changes of water to remove grit.
- 2Wipe the meat with a damp, clean cloth.
- 3Place in a large soup or stock pot and cover with cold water.
- 4Bring to a boil over medium heat, skimming and disposing of the foam off of the surface with a wire mesh strainer until no more foam rises to the top.
- 5Place the peppercorns in a stainless steel tea diffuser or a cheesecloth bag.
- 6Add the peppercorns, vegetables, and salt to the kettle, cover and simmer very slowly for about 3 hours or until the meat is quite tender.
- 7Meanwhile, in a small bowl, soak the raisins or currants in water to cover.
- 8When cooked, transfer the meat to a warm serving platter and cover to keep warm while you prepare the sauce.
- 9Remove and dispose of the peppercorns.
- 10Strain the stock through a large wire sieve reserving both the stock and the vegetables.
- 11Puree the vegetables in a blender or food processor and set aside.
- 12Drain and chop the raisins/currants.
- 13In a small saucepan, melt the butter and add the vinegar, brown sugar, and chopped raisins.
- 14Bring to a slow boil and cook over moderately low heat about 3 minutes.
- 15Add the mustard, horseradish and about 1 1/2 cups of the reserved stock (save the remaining stock for another use).
- 16Bring to a rapid boil and cook for about 2 minutes, stirring often.
- 17Remove from the heat and taste for seasoning.
- 18Whisk in the sour cream.
- 19Slice the brisket across the grain (for tenderness) into thin slices.
- 20Spoon some of the sauce over the center of the meat.
- 21Pass the remaining sauce and coarse salt at the table.
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Nutritional Facts for Danish Boiled Beef With Sweet and Sour Horseradish Sauce
Serving Size: 1 (386 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1181.0
- Calories from Fat 832
- Total Fat 92.5 g
- Saturated Fat 39.8 g
- Cholesterol 247.8 mg
- Sodium 318.5 mg
- Total Carbohydrate 31.7 g
- Dietary Fiber 3.4 g
- Sugars 19.5 g
- Protein 54.3 g