Many of the Danish Open-face Sandwiches are made from left-overs. Brisket with horseradish sauce is a commen main dish eaten with potatoes in the winter. The next day, left over brisket is made into open-face sandwiches. Horseradish is the north’s answer to chili or ginger with it’s harsh taste. Horseradish can be used in all kinds of dishes that need a little help with the mild taste. It can’t, however, be heated up because it would ruin the strong taste and in some cases, make the sauce bitter. So if you are making a hot sauce or gravy with horseradish, be sure and add it to the dish in the minuet.
Brisket with Horseradish Crème
Brisket with horseradish sauce is a common main dish eaten with
potatoes. Left over brisket is made into open-face sandwiches the
1 1½ lb. flat-cut beef brisket
2 tsp. salt per quart of water
1 sprig of thyme
4-5 sprigs of parsley
2 bay leaves
8 slices buttered dark rye bread
8 leaves of lettuce
Horseradish crème (see bottom of the page…)
4 sprigs of chervil or parsley
To make brisket, place meat in pot, add enough water to cover meat. Bring to simmer over medium heat. Skim any impurities that rise to the surface. Reduce heat and add salt, onion, carrot, leeks and thyme. Cover; simmer until meat is fork-tender, about 2 hours. Let cool.
To assemble, slice meat thinly across grain and place 2-4 slices on each piece of buttered bread covered with a leaf of lettuce. Place a tbsp. of horseradish dressing on top and garnish with freshly grated horseradish and a chervil or parsley.
TIP: The Danes use the brine from the brisket to make horseradish sauce. I like to make mashed potatoes with the left over brine.
Prepared horseradish in a jar can be used in this cream if fresh horseradish is not available.
Makes 1 cup
1 cup heavy cream
1 tsp. sugar
¼ tsp. salt
freshly grated horseradish (as much as you like)
2-3 tsp. lemon juice
To make the horseradish cream, whip cream with sugar and salt. Fold horseradish a little at a time in and add lemon juice a little at a time. Season with salt but no pepper.