Boiled Beef with Horeradish Sauce

Ingredients
Sauce
 * 3 	lbs rump roast or round roast or beef brisket
 * 2 	quarts cold water
 * 2 	teaspoons salt
 * 1 	onion
 * 3 	whole cloves
 * 4 	medium carrots, quartered
 * 3 	stalks celery, sliced
 * 1 	medium turnip, quartered
 * 1 	leek, washed and quartered
 * bouquet garni
 * 8 	peppercorns
 * 2 	tablespoons freshly grated horseradish
 * 2 	tablespoons butter
 * 1 	medium onion, finely chopped
 * 2 	tablespoons flour
 * 1 	cup of the beef stock
 * 1/2 	lemon, juice of
 * pepper
 * sugar
 * 4 	tablespoons heavy cream

Directions

 * In a large pot, place roast with the salt and water.


 * Let stand for 20 minutes.


 * Then bring slowly to a boil, skimming frequently.
 * Add onion, carrot, turnip, celery, leek, and spices-- cover lower heat and simmer 2 1/2 hours or until meat is very tender, when pierced with a fork.
 * Drain the beef, and place on a serving platter, covering to keep warm.
 * Strain the stock pressing all the vegetables to extract all the juices.
 * Taste stock for seasoning, and remove one cup of stock to make the sauce.
 * Serve the rest of the stock as a soup, before eating the beef.
 * For the sauce-- Melt the butter, saute the onion over med.


 * heat until soft.


 * Stir in the flour, and cook until lightly browned.


 * Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.


 * Bring sauce to a boil, stirring, simmer 3 minutes.


 * Remove from heat and add the cream.


 * Serve the beef with boiled potatoes, and the sauce seperately.