Rich Beef Broth
4 meaty beef knuckle bones
4 quarts water
4 large mushrooms, cut in half
3 large carrots, pared, cut crosswise into thirds
2 tomatoes, cut into quarters
2 turnips, pared, cut in half
2 leeks, cleaned
2 onions, cut in half
2 ribs celery with leaves, cut in half
2 cloves of garlic
2 sprigs parsley
2 tablespoons salt
½ teaspoon dried thyme leaves
12 black peppercorns
4 whole cloves
1 bay leaf
½ cup freshly grated horseradish
2 egg yolks
1 teaspoon salt & ¼ teaspoon freshly ground white pepper
1 sliced bread, crust removed
¼ cup milk
1 cup olive oil
3 tablespoons sherry wine vinegar
1 beef brisket tip (about 3 pounds)
3 marrow bones
3 ounces beef liver
1 leek, cleaned, cut crosswise into thirds
1 onion, cut in half
cooked carrot slices
snipped fresh chives
1. Rich Beef Broth:
Sauté bones in 8-quart stockpot until dark brown on all sides. Add remaining ingredients.
Heat to boiling; reduce heat.
Simmer uncovered 3 hours. Strain broth.
Refrigerate covered until cold, about 6 hours. Remove and discard.
2. Horseradish Sauce:
Whisk horseradish, egg yolks, salt and pepper in medium-size bowl.
Soak bread in milk in small bowl 1 minute. Remove bread, squeezing out excess milk.
Whisk bread into horseradish mixture. Whisk in ¼ cup of the oil drop by drop.
Whisk in remaining oil in slow, steady stream. Whisk until sauce is thick. Whisk in vinegar.
3. Heat broth in large stockpot to simmering. Add brisket, bones, liver, leek and onion.
4. Barely simmer covered, without allowing broth to bubble, until brisket is tender and center is medium-rare, about 3 hours.
5. Remove bones from broth. Remove marrow from bones; slice marrow; transfer to platter.
Strain and degrease broth; spoon about ½ cup over meats.
6. Serve meats with carrots; garnish with chives. Reserve remaining broth for other use.
Image: © Österreich Werbung, Fotograf: Wolfgang Schardt