Olsson Recipes

2017 “Oxbringa” beef brisket served with horseradish sauce. (and we thought boiled brisket was Irish! hah) Serves 6

Ingredients for boiled Oxbringa Brisket. Simmer 2-3 hours in covered pot of water. Save 8 dl (~3.3 cups 27 oz) broth. Drain and cool meat (overnight ok). Slice thin to serve on platter. Cover with horseradish sauce & parsley.

Use fresh horseradish (not the vinegar pickled horseradish).

Don’t forget to make soda bread!

• 2-3 LB brisket
• 1 carrot
• 1 leek – white part
• 1 onion
• 15 peppercorns
• 2 laurel leaves
• 1 celery stalk

SAUCE

• 8 dl of strained broth from boiled brisket.
• 3 dl ( ~1 cup or 10 0z) whipping cream
• mix 3 Tb flour with 2 TB butter (melt butter in glass and mix together to make roux)
• Finely GRATE 1 horseradish 3 dl (~1 cup or 10 oz) or use 4-5 Tb from tube of horseradish. Mix half of grated horseradish into cream sauce. Save other half- some to sprinkle on top of brisket with parsley and some to serve as extra topping for those who want more horseradish.

Heat 8 dl of strained broth in a pot. Pour in the 3 DL (10 oz) of cream and bring to boil. Add/ whisk in the butter/flour paste. Bring to boil, continue boil, stir occasionally 10 minutes. Add extra butter (2 oz) if needed.

BOILED ROOT VEGETABLES

• Boil 2-3 lbs mix of root vegetables: small potatoes, celery root, carrots, parsnips. 15 min.

TO SERVE

• Place sliced oxbringa/brisket on serving platter. Pour some cream sauce over meat, sprinkle with horseradish and 1/2 C chopped parsley .