Boiled Beef with Horeradish Sauce

Ingredients

 * 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

Sauce

 * 2 tablespoons freshly grated horseradish
 * 2 tablespoons butter
 * 1 medium onion, finely chopped
 * 2 tablespoons flour
 * 1 cup of the beef stock
 * ½ lemon juice
 * pepper
 * sugar
 * 4 tablespoons heavy cream

Directions

 * 1) In a large pot, place roast with the salt and water.
 * 2) Let stand for 20 minutes.
 * 3) Then bring slowly to a boil, skimming frequently.
 * 4) Add onion, carrot, turnip, celery, leek, and spices-- cover lower heat and simmer 2½ hours or until meat is very tender, when pierced with a fork.
 * 5) Drain the beef, and place on a serving platter, covering to keep warm.
 * 6) Strain the stock pressing all the vegetables to extract all the juices.
 * 7) Taste stock for seasoning, and remove one cup of stock to make the sauce.
 * 8) Serve the rest of the stock as a soup, before eating the beef.
 * 9) For the sauce-- melt the butter, saute the onion over med.
 * 10) Heat until soft.
 * 11) Stir in the flour, and cook until lightly browned.
 * 12) Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and sugar, to taste.
 * 13) Bring sauce to a boil, stirring, simmer 3 minutes.
 * 14) Remove from heat and add the cream.
 * 15) Serve the beef with boiled potatoes, and the sauce separately.