Step: 1/14

Bring a large saucepan of salted water to the boil and add the meat.

Step: 2/14

Skim off the resulting foam from the surface.

Step: 3/14

Simmer half-covered for 3 hours, keeping the liquid just below boiling point.

Step: 4/14

Wash the carrots, celery, onions and leeks, cut the carrots and celery into sticks, the onions into wedges and the leeks into slices.

Step: 5/14

During the last 30 minutes of cooking, add the vegetables to the beef, making sure the meat is always covered with water.

Step: 6/14

Remove the meat from the pan.

Step: 7/14

Place on a plate and cut into slices.

Step: 8/14

Serve the drained vegetables with the meat. Garnish with parsley.

Step: 9/14

Meanwhile, peel and finely grate the horseradish.

Step: 10/14

Whip the cream until stiff, and place in a bowl with the horseradish.

Step: 11/14

Stir and season with salt.

Step: 12/14

Peel, wash and dice the potatoes.

Step: 13/14

Place in a saucepan.

Step: 14/14

Cover with meat broth and simmer for 20 minutes. Serve with the meat.