Tafelspitz with horseradish sauce

• Approx. 1.5 kg / 3.5 lb beef topside (or other quality boiling beef, such as center-cut rump, chuck beef or brisket)
• 3 carrots peeled sliced
• 1 cup diced celery root
• 1⁄2 leek sliced
• 1 large onion diced
• 1 – 2 bay leaves
• 1 Tablespoon peppercorns
• 2 Tablespoon Salt
• 3 tablespoon horseradish
• 1 cup sweet cream 

Put around 3 liters of water into a large saucepan. Add the vegetables, leek, diced onion, bay leaves, and peppercorns and bring to a boil. Add the washed meat, depending on the type of meat, allow to cook until softened in gently simmering water, which will take around 2 1⁄2 – 3 hours. Add more water as required and skim off any foam from the surface. 

Once Meat is soft remove it from broth place to side and keep warm in the oven on the lowest setting ( make sure meat is covered so it won’t dry out)

Now add horseradish and sweet cream to the broth and bind the broth as you would any other sauce either with a mixture potato flour and water or any light sauce thickener again bring to a boil while stirring to avoid the sauce to build lumps.  Then remove the pot from the heat take beef and place back into Pot and let then rest for ten minutes.

Cut Meat into slices serve with boiled potatoes drizzle sauce over meat and potatoes