Ingredients

• 3 lbs round roast or 3 lbs beef brisket
• 2 quarts cold water
• 2 teaspoons salt
• 1 onion
• 3 whole cloves
• 4 medium carrots, quartered
• 3 stalks celery, sliced
• 1 medium turnip, quartered
• 1 leek, washed and quartered
• bouquet garni
• 8 peppercorns
• 2 tablespoons freshly grated horseradish
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 tablespoons flour
• 1 cup of the beef stock
• 1/2 lemon, juice of
• pepper
• sugar
• 4 tablespoons heavy cream

Instructions

1. In a large pot, place roast with the salt and water.

2. Let stand for 20 minutes.

3. Then bring slowly to a boil, skimming frequently.

4. Add onion, carrot, turnip, celery, leek, and spices-- cover lower heat and simmer 2 1/2 hours or until meat is very tender, when pierced with a fork.

5. Drain the beef, and place on a serving platter, covering to keep warm.

6. Strain the stock pressing all the vegetables to extract all the juices.

7. Taste stock for seasoning, and remove one cup of stock to make the sauce.

8. Serve the rest of the stock as a soup, before eating the beef.

9. For the sauce-- Melt the butter, saute the onion over med.

10. heat until soft.

11. Stir in the flour, and cook until lightly browned.

12. Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.

13. Bring sauce to a boil, stirring, simmer 3 minutes.

14. Remove from heat and add the cream.

15. Serve the beef with boiled potatoes, and the sauce seperately--.