Peel and quarter the celery and kohlrabi. Clean and wash the leek. Peel the onions and garlic cloves. Wash the parsley and shake dry. Pour water (5 liters) into a large saucepan, add salt (2 teaspoons) and heat. Wash the meat, pat dry with kitchen paper and slide into the hot water. Add the vegetables (celery, leek, kohlrabi, onions, garlic cloves and parsley) and let everything simmer / cook for about 3 hours. Place folded parchment paper under the lid. Take out the meat, let it rest and cut into slices with a sharp knife (here: with an electric knife)

Heat butter (2 tbsp) in a saucepan, sprinkle flour (4 tbsp) over it (burn in!) And deglaze / pour on the broth from the boiled beef. Fold in the horseradish (1 glass / 135 g) and refine / season with cream (4 tablespoons), clear broth (1 teaspoon instant) and sugar (1 teaspoon). Finally stir in the sultanas and let everything simmer for a few minutes.

Peel the carrots with the peeler and scrape with the vegetable peeler / peeler 2 in 1 decorating blade. Boil in salted water (1 teaspoon) for about 8 minutes, drain, put butter (1 teaspoon) and sugar (1 teaspoon) in the hot saucepan and caramelize the carrots in it while carefully turning / turning.

Peel the potatoes and use the apple cutter and knife to make / shape potato mushrooms. Cook in salted water for about 18 minutes and drain.

Serve the boiled beef with horseradish sauce, caramelized carrots and potato mushrooms, garnished with parsley.

If necessary, freeze the boiled beef broth for later dishes or cook a delicious soup the next day (e.g .: liver dumpling soup: see my recipe: liver dumpling soup). Use the rest of the meat for a homemade brawn (see my recipe:).

According to an old Chinese proverb