(approx. 60 min.) Clean, make, peel potatoes, cool a little and cut into slices. Peel and clean the root vegetables and cut them into pieces. Cut an onion in half with the peel, brown it well in a hot frying pan, put it with bay leaf, root vegetables, juniper berries, peppercorns and cloves into boiling water, add meat and simmer on low heat for about 45 minutes.
Remove the skin from the onion and dice finely. Remove the horseradish from the skin and grate finely. Clean the spring chives and cut into rolls.
Cut the cress into small pieces and chop the chives. Sauté fine onions in hot olive oil until translucent**, add horseradish, sprinkle with sugar, lightly caramelize, sprinkle with flour, pour in cold milk, stir until smooth. Then fill up with the brisket broth (through a sieve), let it bubble up, season with salt and pepper.
Cut the meat into slices, add to the sauce form, keep hot. Add the spring onions, radishes and chives, refine with whipped cream. Roast the potatoes in hot olive oil until golden, season with salt and pepper and arrange separately in a dessert dish.
Arrange the meat with the sauce in a deep dish, sprinkle with cress.
(* = horseradish, ** = sauté a little, fry briefly – remarks of the creator of the recipe)
Our tip: It is best to use fresh herbs for a particularly good aroma!
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