1 whole beef brisket (fresh, not corned)
12 peppercorns, slightly bruised
1 bay leaf
1 clove garlic, crushed
1 sm. bunch parsley
2 or 3 celery stalks, each stuck with 1 clove
1 leek
5 carrots, cut into 2 inches pieces
2 parsley roots or 2 parsnips, chopped
2 lg. onions, cut in half
3 tbsp. Chef salt

Place all vegetables in a large soup pot. Add spices, parsley, celery, and leek. Rub meat with Chef salt and place on top of vegetables. Add water to cover. Cover pot and bring to boil over MEDIUM heat. As soon as it starts to boil, reduce heat and simmer for 2 hours. (Never let meat boil on high heat.) Remove from heat and let meat stay in pot, covered, for approximately 1 hour or more. Remove meat to carving board and let it stand 10 minutes. Remove fat and discard. Slice meat against the grain as thin as possible. Place slices in roasting pan. Strain enough of the cooking liquid to cover and keep brisket in 200 degree oven until serving time, 15 to 45 minutes. You may freeze extra strained beef stock for future use for soup. Serve Tafelspitz with boiled red potatoes and horseradish sauce 4 tbsp. butter 2 c. chicken broth 3 tbsp. flour 1 c. milk 1 c. half & half 5 tbsp. vinegar 1 tsp. prepared mustard 2 tbsp. sugar 1/4 tsp. white pepper 1 c. sour cream Salt

Drain horseradish; squeeze dry. Warm butter in saucepan and add horseradish, sugar, vinegar, pepper, and salt. Slowly add stock; bring to a boil and add mustard. Blend flour into milk and 1/2 of the cream. Add to sauce. Blend remaining cream into sour cream. Slowly add some of the hot mixture to sour cream mixture. Add to sauce and warm. Remove from heat with lid on for 30 minutes before serving.