Peel the carrots, celery and leek and cut into small pieces or rings. Melt 70 g butter in a large roasting pan. Peel the onion, cut in half and fry in the butter until it turns brown. Add the meat (in one piece) and sear it on all sides at a high temperature until it is nicely browned.
Lower the temperature a little and add the cut vegetables. Briefly sauté. Deglaze with a dash of white wine. Top up with 1 liter of beef stock and add enough water until the meat is almost completely covered. Add the stock cubes, pepper. Do not add salt yet, otherwise the meat will be tough!
Now put the lid on and let the whole thing cook gently for 3 hours on a medium heat. After 2.5 hours, take the meat out and cut into approx. 1.5 cm thick slices and then cook for another half an hour. If the broth boils down too much, always pour in some of the remaining beef stock.
Season the whole thing with a dash of crema di balsamico, freshly chopped parsley, salt and pepper. Thicken the broth with a sauce thickener to taste.
Melt the 80 g butter in a small saucepan, stir in the flour quickly with a whisk, deglaze with the milk. Keep stirring. Turn down the temperature. Stir in the horseradish. Salt and pepper. The sauce should be thick and thick so that you can just pour it.
Typically Swabian, the meat is served in the broth. The horseradish sauce is served over the meat to taste and taste.
There is also classic creamed spinach and boiled potatoes. You can also make a delicious roast beef out of it, just add a little red wine while it boils down and then set.
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