Brisket of Ox with Horseradish Sauce

Bring salted water to a boil with vegetables and bones in a large saucepan. When the water begins to bubble gently, pour in the rinsed meat. Simmer the meat on low heat for 1, 5 to 2 hours. Then take it out and let it rest for a few minutes. Cut into slices and arrange on a platter. Pour a little of the clear soup over the meat. Arrange the vegetables on the plate.

Rinse and scrape the horseradish stick, then grate it finely, preferably at the open window. When grating, the stick must be held vertically, otherwise the horseradish will become fibrous. If the horseradish is not processed on the spot, put it in a large enough bowl with milk or cover it on the spot with a little bit of flour, otherwise it will turn black. In a saucepan, melt the butter and sauté the horseradish in it for 5 to 8 minutes until soft. Now dust flour over it and continue stirring, after another 5 min. extinguish with the clear soup and the milk. Now season with salt and a pinch of sugar. Depending on the spiciness of the horseradish, it must now be allowed to simmer for a little while in a well-sealed saucepan.

Who would have thought it, boiled potatoes go well with it.

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