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
 * 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.