Put the beef into boiling water, salt it and simmer gently for 90 minutes until tender, skimming off the foam.

Ingredients

• 600 gBEEF BRISKET
• 1,200 gWATER, TAP WATER
• 80 gCARROT
• 60 gCELERIAC, TURNIP-ROOTED CELERY, KNOB CELERY, CELERY ROOT
• 60 gPARSNIP
• 100 gONION
• 1 5 ml teaspoonSALT, AVERAGE
• 1 gOREGANO, DRIED not counted – removed
• 1 gPEPPER, BLACK PEPPER not counted – removed
• 0.5 gPEPPER, BLACK PEPPER not counted – removed
• 0.25 5 ml teaspoonPEPPER, BLACK PEPPER
• 40 gBUTTER, UNSALTED
• 40 gFLOUR, WHEAT FLOUR, SEMI-COARSE
• 2 dlTOMATO PUREE
• 3 15 ml tablespoonSUGAR
• 1 15 ml tablespoonVINEGAR

Method

1. Put the beef into boiling water, salt it and simmer gently for 90 minutes until tender, skimming off the foam.
2. For the last 30 minutes cook the chopped vegetables, onion, bay leaf, allspice and cloves with the meat.
3. Lift out the meat and keep it warm; remove the whole spices and blend the vegetables with the stock.
4. Make a light roux from the butter and flour (3 minutes), stir in the tomato purée and gradually whisk in the stock with the vegetables.
5. Add the sugar, vinegar and cinnamon and simmer for 20 minutes, stirring now and then; adjust to taste.
6. Slice the beef and serve with the sauce poured over.