Put enough water in a large pressure cooker to cover most of the meat. Bring the water to the boil, put the meat in it and turn it over once, so that the fibers close all around. If foam forms during cooking, skim off. Then add the salt, the allspice grains and the bay leaves. Close the pressure cooker and cook the meat for about an hour, or add another 5 minutes for a larger piece.
At the end of the cooking time, cool the saucepan and open it, prick the meat deeply with a meat fork and lift it up. If it slips straight down from the fork again, it`s done. If not, cook for a few more minutes. Then wrap the meat in a piece of aluminum foil and set it aside.
Pour the broth through a sieve into another saucepan, bind with a sauce thickener and stir in any amount of cream horseradish. Taste, possibly add a little salt. Now cut the meat across the grain into about 1cm thick slices and let it get hot again in the sauce.
Boiled potatoes go best with this.
Tip:
If you have a large piece of meat, you can branch off some of the broth after cooking and freeze sliced meat in it. After thawing, you can then freshly prepare the sauce and heat the meat in it.
If you want, you can also add soup vegetables to the meat, this gives the broth even more flavor.
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