Danish Boiled Beef With Sweet and Sour Horseradish Sauce

READY IN: 3hrs 35mins




  • Prepare 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.
  • Wipe the meat with a damp, clean cloth.
  • Place in a large soup or stock pot and cover with cold water.
  • Bring 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.
  • Place the peppercorns in a stainless steel tea diffuser or a cheesecloth bag.
  • Add the peppercorns, vegetables, and salt to the kettle, cover and simmer very slowly for about 3 hours or until the meat is quite tender.
  • Meanwhile, in a small bowl, soak the raisins or currants in water to cover.
  • When cooked, transfer the meat to a warm serving platter and cover to keep warm while you prepare the sauce.
  • Remove and dispose of the peppercorns.
  • Strain the stock through a large wire sieve reserving both the stock and the vegetables.
  • Puree the vegetables in a blender or food processor and set aside.
  • Drain and chop the raisins/currants.
  • In a small saucepan, melt the butter and add the vinegar, brown sugar, and chopped raisins.
  • Bring to a slow boil and cook over moderately low heat about 3 minutes.
  • Add the mustard, horseradish and about 1 1/2 cups of the reserved stock (save the remaining stock for another use).
  • Bring to a rapid boil and cook for about 2 minutes, stirring often.
  • Remove from the heat and taste for seasoning.
  • Whisk in the sour cream.
  • Slice the brisket across the grain (for tenderness) into thin slices.
  • Spoon some of the sauce over the center of the meat.
  • Pass the remaining sauce and coarse salt at the table.