Bring water to a boil in a large saucepan. Pat the beef dry with kitchen paper, add salt, bay leaf and peppercorns to the boiling water, bring to the boil and let simmer for about 2 hours with the lid on (do not boil, the water should only move slightly).
In the meantime, peel and dice the onions. Peel the carrots and cut into slices. Clean the celery and cut into slices. Wash the leek and cut into 2 cm long pieces.
After the cooking time, add the prepared vegetables to the meat and let them cook for another 20 minutes with the lid on.
Cover and let the cooked meat rest for about 10 minutes before cutting so that the meat juice settles.
Pass the broth with the vegetables through a sieve, collecting the broth and measuring 375 ml for the sauce. Cover the vegetables and keep them warm.
Horseradish Sauce:
While the meat is resting, melt the butter or margarine in a small saucepan for the horseradish sauce. Heat the flour in it, stirring, until it is light yellow. Pour in the measured boiled beef stock and cream and beat well with a whisk, making sure that there are no lumps. Bring the sauce to the boil while stirring and let it simmer over low heat for about 5 minutes without a lid, stirring occasionally. Stir in horseradish. Season the sauce with salt, sugar and lemon juice.
Cut the meat into slices, arrange on a preheated platter, pour some hot broth over it and garnish with the vegetables and parsley. Serve the sauce with the boiled beef.
Tips:
Instead of fresh horseradish, you can also use jar horseradish.
The boiled beef can be frozen in the broth.
Serve with boiled potatoes sprinkled with parsley and green lettuce or roasted potatoes.
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