Entree: Switzerland – German Swiss – Siedfleisch (Swiss gently boiled beef served with clear broth and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Total 2 hrs 55 min

Ingredients

- 3 lb (1.36 kg) beef brisket or beef shin, trimmed
- 10 cups (2.4 L) cold water
- 1 large yellow onion, halved and unpeeled, about 8 oz (225 g)
- 4 carrots, peeled and halved lengthwise, about 10 oz (280 g)
- 3 celery stalks, trimmed and halved, about 6 oz (170 g)
- 1 leek, white and light-green parts only, cleaned and halved, about 6 oz (170 g)
- 8 small new potatoes, about 1.5 lb (680 g)
- 1 tbsp (15 ml) whole black peppercorns
- 2 bay leaves
- 1 tbsp (15 ml) kosher salt, plus more to taste
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 3 tbsp (45 ml) white wine vinegar (for finishing, optional)
For the horseradish-mustard sauce:
- 3 tbsp (45 ml) Dijon mustard
- 2 tbsp (30 ml) prepared horseradish
- 3 tbsp (45 ml) sour cream or crème fraîche
- 2 tsp (10 ml) white wine vinegar
- Salt and black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the beef in a large heavy-bottom pot and add the cold water to cover. Bring to a gentle simmer over medium heat; as it heats, skim and discard any foam that rises to the surface.
2. Add the halved onion, carrots, celery, leek, peppercorns, bay leaves, and 1 tbsp (15 ml) kosher salt. Reduce heat to low so the broth barely simmers and cover partially.
3. Simmer gently for 2 to 2 1/2 hours, until the beef is tender when pierced with a fork and vegetables are cooked through.
4. Meanwhile, place the new potatoes in a separate pot, cover with salted water, and simmer until just tender, about 15–20 minutes; drain and keep warm.
5. Remove the beef and vegetables from the broth. Strain the cooking liquid through a fine sieve and skim any fat from the top; reduce lightly over medium heat if you prefer a more concentrated broth.
6. Slice the beef thinly across the grain and arrange on a platter with the cooked root vegetables and potatoes. Sprinkle chopped parsley over the vegetables.
7. Whisk together Dijon mustard, prepared horseradish, sour cream, and white wine vinegar; season with salt and pepper. Serve the sauce alongside the sliced beef and ladle warm broth into bowls if desired.

1. Place the beef in a large heavy-bottom pot and add the cold water to cover. Bring to a gentle simmer over medium heat; as it heats, skim and discard any foam that rises to the surface.
2. Add the halved onion, carrots, celery, leek, peppercorns, bay leaves, and 1 tbsp kosher salt. Reduce heat to low so the broth barely simmers and cover partially.
3. Simmer gently for 2 to 2 1/2 hours, until the beef is tender when pierced with a fork and vegetables are cooked through.
4. Meanwhile, place the new potatoes in a separate pot, cover with salted water, and simmer until just tender, about 15–20 minutes; drain and keep warm.
5. Remove the beef and vegetables from the broth. Strain the cooking liquid through a fine sieve and skim any fat from the top; reduce lightly over medium heat if you prefer a more concentrated broth.
6. Slice the beef thinly across the grain and arrange on a platter with the cooked root vegetables and potatoes. Sprinkle chopped parsley over the vegetables.
7. Whisk together Dijon mustard, prepared horseradish, sour cream, and white wine vinegar; season with salt and pepper. Serve the sauce alongside the sliced beef and ladle warm broth into bowls if desired.