Preparation
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.

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

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

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

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Remove the meat from the pan.

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Place on a plate and cut into slices.

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

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Meanwhile, peel and finely grate the horseradish.

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

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Stir and season with salt.

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Peel, wash and dice the potatoes.

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Place in a saucepan.

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