Baden ox meat with horseradish

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves
• 2 bay leaves
• 800 g beef (ox breast)
• 2 tsp sea salt
• 300 g celery
• 100 g horseradish, fresh
• 125 ml milk
• 1 tbsp flour
• 1 tbsp oil
• 1 pinch(s) of sugar
• salt and pepper
• possibly carrot(s)
• possibly leek
• Water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Bring about 2 liters of salted water to a boil in a large pot. Peel the onion and stud it with cloves. Trim the celery root. Brush the celery root and halve it. Add the vegetables, meat, studded onion, and bay leaves to the boiling water. If desired, you can also add 1 finely chopped carrot and 1 small leek. Simmer gently on low heat in a covered pot for 1.5 hours. The broth should not boil, otherwise the meat will dry out. Remove the meat from the broth after cooking. Cover and let it rest for about 10 minutes (so the juices settle), then slice. Serve with the sauce. For the horseradish sauce, peel the horseradish and grate it into a bowl with 3 tablespoons of milk. To avoid tears, it is best to freeze the root beforehand. It can also be grated well from frozen. Remove 125 ml of meat broth from the pot and let it cool. Heat the oil and sauté the flour until light yellow. Pour in the milk, whisking vigorously to avoid lumps. Simmer until slightly creamy. Stir in the meat broth and horseradish and season with sugar, salt, and pepper. Serve with beetroot salad.