Zhukov Boiled Beef Dinner with Horseradish Sauce

Delicious boiled beef with a piquant horse-radish sauce makes a fairly economical and very sustaining dinner dish. Serve with boiled new potatoes and braised carrots.

1 x

4 lb. brisket of beef, boned and rolled

2 leeks, trimmed, cleaned and cut into

2-inch lengths

4 carrots, scraped and cut into

2-inch lengths

2 large onions, stuck with

4 cloves

1 tablespoon crushed black peppercorns

3 teaspoons salt bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

3 tablespoons chopped fresh parsley

I2 oz. butter

2 tablespoons flour

10 fl. oz. canned consomme

1 tablespoon fresh white breadcrumbs

3 tablespoons prepared horseradish

2 teaspoon salt

1 teaspoon black pepper { teaspoon sugar

Place the meat in a very large saucepan and cover with cold water. Set the pan over moderately high heat and bring the water to the boil. As the scum rises to the surface, skim it off with a slotted spoon. When the scum stops rising, add the leeks, carrots, onions, peppercorns, salt, bouquet garni and 1 tablespoon of parsley. Cover the pan, reduce the heat to low and simmer the mixture for 2 to 3 hours or until the meat is tender when pierced with the point of a sharp knife.

Using two large forks, remove the beef from the pan and place it on a large, ovenproof serving dish. Cut the meat into thick slices and keep warm while you make the sauce.

In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to form a smooth paste. Add the consomme, a little at a time, stirring constantly and being careful to avoid lumps. Return the pan to the heat and cook the sauce, stirring constantly, for 2 minutes. Add the bread-crumbs, horseradish, salt, pepper and sugar and cook the sauce, stirring constantly, for a further 2 minutes or until the sauce is thick and smooth. Remove the pan from the heat and pour the sauce into a warmed sauceboat. Sprinkle the remaining parsley over the meat slices and serve at once, with the sauce.

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