Corned bison beef with horseradish sauce, roasted brussels sprouts, and boiled potatoes

Ingredients:

- 1 kg bison breast

- 75 g sugar

- 150 g salt

- 1 ½ L water

- 6 bay leaves

- Whole peppercorns, about 20 pcs

- 2 onions

- 5 cloves of garlic

- 3 carrots

- 1 organic lemon

- A bunch of parsley with stalk

Here's how you do it:

Place the raw brisket in a large bowl with a lid. Mix sugar, salt, and water together with bay leaves and peppercorns until the sugar and salt have dissolved. Pour it over the brisket and let it marinate under a lid in the refrigerator for 2 days.

Bring a large pot of water to a boil. Peel and halve the onions and garlic. Peel the carrots and cut them into rough pieces. Halve the lemon. Put onions, garlic, carrots, bay leaves, lemon, and washed parsley stalks in the pot.

Turn down the heat so the water only simmers slightly.

Let the brisket simmer in the pot for 3 hours. (check if it feels tender by poking the meat with a carving fork.) Remove the brisket (save half of the cooking water) and slice it across the grain.

Ingredients:

1 tbsp apple vinegar

4 tbsp freshly grated horseradish

50 g butter

1 ½ tbsp wheat flour

3 dl dry white wine

1 tbsp Dijon mustard

2 ½ dl cream

Salt and pepper

How to:

Mix horseradish and vinegar, and let it sit for 5 minutes. Meanwhile, melt the butter in a pot. Add flour and cook while stirring for about 1 minute, without letting it brown. Then pour in the white wine and reduce.

Stir in the cooking water in 2 additions. Add the horseradish mixture and mustard and let it simmer for 10 minutes. Finally, add cream to the pot, and let the sauce thicken.

Season with salt, pepper, and more horseradish if desired.

Serve with roasted brussels sprouts and boiled potatoes.