Salt-cured beef brisket with mashed swede and horseradish
Slow-simmered salt-cured beef brisket, thinly sliced, with a mash of swede, potato and carrot cooked in the meat broth, and freshly grated horseradish. Served in a horseradish sauce, the same brisket becomes pepparrotskött.
- 3 h 10Time
- 40 minHands-on
- 4Portions
- ≈ 58 krper portion
- 780kcal per portion
Ingredients for 4 portions
- 1 kgBeef brisket, salt-cured
- 1Yellow onion, halved
- 1Carrot, for the broth
- 10 berriesAllspice
- 2Bay leaves
On the side
- 800 gSwede
- 500 gPotato, floury
- 2Carrots, for the mash
- 2 tbspButter
- to tasteSalt
- to tasteBlack pepper, white pepper is traditional
- 60 gHorseradish, fresh
Method
- Rinse the brisket and put it in a large pot. Cover with cold water, bring to the boil and skim.
- Add the onion, carrot, allspice and bay leaves. Don't add salt – the meat is already cured.
- Simmer the brisket under a lid for 2½–3 hours, until a fork slides in easily.
- Peel the swede, potatoes and carrots. Cut the swede into 2 cm cubes and the potatoes and carrots into chunks.
- Put the swede and carrots in a saucepan, ladle over enough broth from the brisket to just cover, and bring to the boil.
- Boil for 10 minutes, add the potatoes and cook until everything is soft, about 20 minutes more.
- Peel and finely grate the horseradish.
- Drain the vegetables, saving the liquid. Mash them with the butter, adding enough of the liquid for a creamy mash. Season with salt and pepper.
- Lift out the brisket and slice it thinly across the grain. Serve with the mashed swede and the grated horseradish.
The cost is estimated from Swedish grocery prices.
