“I won’t lie: Preparing the meat here is a lengthy process. Cooking, for me, is relaxing; I like to make things that take days and put lots of thought into the preparation. It’s about reclaiming my time: Who decided that everything must be so fast?"–Trine Hahnemann
Jars of horseradish cream can be found in specialty grocery stores or easily made at home; simply stir together 1 cup sour cream with ¼ cup grated fresh horseradish, 1 tablespoon Dijon mustard and 1 teaspoon white wine vinegar and season with salt and pepper to taste. Refrigerate for about 4 hours before using.
Salted Beef With Horseradish Smørrebrød
Serves | 4 |
Brine and Beef
- 7 oz kosher salt
- ¼ cup granulated sugar
- 1 Tbsp black peppercorns
- 3 bay leaves
- 4¼ cups water
- 1 2-lb, 4-oz beef brisket
- 1 white onion
- 1 carrot
- 2 bay leaves
- 10 sprigs fresh thyme
- 10 black peppercorns
- 3 quarts water
- 4 slices rye bread
- salted butter
- 4 Tbsp horseradish cream
- 4 Tbsp freshly grated horseradish
- freshly ground black pepper
- 4 sprigs fresh chervil or flat-leaf parsley, finely diced
| Preparation - Brine and Beef | In a large saucepan over medium heat, add all ingredients except beef and bring to a boil; once boiling, reduce heat to medium-low so brine simmers until salt and sugar have fully dissolved. Remove from heat and let cool completely. Pour brine into a large bowl and add beef, making sure it’s completely covered in liquid; use a heavy object to keep it submerged, if necessary. Refrigerate overnight.
| Preparation - Stock | Drain beef from brine. In a stockpot with a lid over medium heat, add beef and all remaining ingredients.
Bring to a boil, skimming off any froth from the surface; once boiling, reduce heat to medium-low so stock simmers. Half-cover stockpot with lid and cook at a simmer for 2 hours. Remove from heat and allow beef to cool down in stock. Transfer beef to a cutting board and cut into thin slices; beef will keep in refrigerator for up to 7 days.
| Preparation - Smørrebrød | Butter rye bread slices on a clean work surface. Evenly divide beef between slices and top each with 1 tablespoon horseradish cream and equal portions grated horseradish. Season with pepper to taste and garnish with chervil or parsley; serve.
Recipe excerpted with permission from Scandinavian Baking (Quadrille Publishing, October 2015) and Open Sandwiches (Quadrille Publishing, May 2018) by Trine Hahnemann. Visit hardiegrant.com/uk/quadrille to learn more.