FRANK DUE/SLOTSKÆLDEREN, 1992
2.5 kg beef brisket – 700 g salt
100 g onions – 90 g brown sugar 3.5 l water – 40 black peppercorns 5 carrots – 2 leeks – 0.5 celeriac 4 bay leaves – 1 sprig of thyme
Cream horseradish for 4: 2 dl whipping cream
1 teaspoon sugar
2 tbsp. lemon juice
200 g horseradish
Suggested drinks
Beer: West Coast IPA; Jacobsen Yakima IPA, Amager Bryghus Envy Aquavit: Caraway; Black Taffel
If you fancy Slotskælderen’s beef brisket for Sunday lunch, you’ll need to start on Tuesday.
Water is boiled with salt, rings of raw onion, brown sugar and 20 peppercorns until the salt is dissolved. This brine is cooled completely and poured over the beef until it is completely covered. Cover tightly and leave in the fridge for 5 days.
Next step is to boil the salt out of the meat. First, put the beef in a pot of cold water and place over heat. When it boils, simmer for seven minutes, then pour off the liquid and add fresh water. Add coarsely chopped carrots, leeks, onions, celeriac, bay leaves, thyme and 20 peppercorns – but no salt. It should now simmer quietly for 3 hours. Remember that when the meat is cut, it should be across the meat fibres, it must therefore be cut transversely, not lengthwise.
In a saucepan, heat the lemon juice and sugar until the latter is dissolved. Cool completely. Peel the horseradish and finely grate half of it; the rest should be roughly grated.
Whip the cream into a consistency so thick that it can be placed on top of the smørrebrød and stay put. Gently fold the cooled lemon juice and the finely grated horseradish into the
mix and place in the fridge, where it will become firmer. Slice the meat very thinly and place on the rye bread. A spoonful of the cream horseradish cream is placed on the meat and on top a little coarsely grated horseradish. Can be garnished with finely chopped parsley and small cherry tomatoes as well.
