Horseradish Meat Spreewald Style

1. Do not peel the onion, but quarter it. Fill a larger saucepan with 1 liter of water, add a little salt, add the onion and allspice grains and bring to the boil. Wash the meat and leg slice with cold water, dry them and add them to the boiling water (for an explanation, see the end of the recipe). Then turn the heat down so that it only simmer gently, close the pot with a lid and let everything cook for 5 – 2 hours. The meat should be juicy and soft and melt on the tongue. Possibly cut something off and try it.
2. When the meat and the leg slice have reached the desired consistency, lift them out of the stock and let them cool down a little. Pour the brew through a sieve and collect in a measuring beaker. Cut the meat, which is no longer too hot, into bite-sized pieces. Remove any cartilage, long bones and fat. Keep ready.
3. Pour 3,700 ml of the stock back into the pot (do not dispose of the rest, but pour it hot into a screw-top jar for another use). Bring the stock to the boil in the pot. Meanwhile, whisk the cream and flour, then stir into the boiling stock and let it thicken. Then remove the saucepan from the heat, beat the egg into a cup, whisk with 2 tablespoons of sauce and then stir quickly and vigorously into the sauce with a whisk. Grate the horseradish fresh and stir in as well. Season the sauce with salt and pepper and add the meat cubes. Then let everything soak for a few minutes over low heat.
4. As a side dish, princess beans tossed in butter and parsley potatoes go well.

Explanation on meat:

1. Since all the flavor should stay in the meat and not go into the broth, it must be added to the boiling water. If you want to focus on a strong broth, you put it in cold water and only then let it boil.