Bring about 2 liters of salted water to a boil in a large saucepan. Peel the onion and lard it with cloves. Cut away the roots of the celery tuber. Brush the tuber and cut in half. Add the vegetables, meat, peppered onions and bay leaves to the boiling water. If you like, you can also add 1 chopped carrot and 1 small stick of leek.
Simmer gently over a low flame in a closed pot for 1.5 hours. The broth should not boil, otherwise the meat will get dry. Remove the meat from the broth at the end of the cooking time. Cover and let rest for about 10 minutes (so that the meat juice settles), then cut into slices. Serve with the sauce.
For the horseradish sauce, peel the horseradish and rub it in a bowl with 3 tablespoons of milk. To avoid tears, it is best to freeze the root beforehand. They can also be rubbed well frozen. Remove 125 ml of meat stock from the casserole and let it cool down.
Heat the oil and sweat the flour in it (until it is light yellow). Pour in milk, whisk vigorously so that no lumps form. Simmer a little creamy. Stir in meat stock and horseradish and season with sugar, salt and pepper.
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