Root Meat on Mecklenburg-Art
Ingredients
- Ingredients
- 4 Baby carrots
- 4 Parsnips
- 1 small Celery root
- 1 stalk Leeks
- ½ Savoy cabbage (400 g)
- 600 grams Beef brisket (ready to cook)
- 2 bay leaves
- 2 allspice
- 2 peppercorns
- salt
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- 3 centimeters fresh Horseradish
- 2 Tbsps raisins
- peppers (from the mill)
- Nutmeg
- 50 milliliters Whipped cream
- 1 egg yolk
Preparation steps
Rinse the vegetables, cut the carrot and parsley roots lengthwise, cut the celery in columns, flake the leek in 5 cm long pieces and cut the savoy cabbage. Rinse the meat, pat dry, place in a pot with the spices and 1 teaspoon of salt. Fill the pot with water so that all the ingredients are just covered and bring to a boil. Keep over medium heat for 40-45 minutes. Add the vegetables and cook for another 7-10 minutes.
Melt the butter in a pan, sprinkle with the flour and add 250 ml of milk. Pour the beef broth and simmer for 5-7 minutes over medium heat while stirring. Peel and finely grate the horseradish and mix with the raisins. Season with salt, pepper and nutmeg. Add the beaten egg yolk into the cream mix.
Remove the vegetables with a slotted spoon and spread on warm plates. Cut the meat into slices, arrange on the vegetables and serve drizzled with the raisin sauce.
