Sunday: pot au feu

Really a two day prep:
Make a beef broth from a piece of brisket, some bones, carrot, onion, celery root, bay leaf, cloves, some fennel seed, and black pepper. Set the brisket aside and strain the broth. Let the brisket cool in the broth then skim the fat.

Set the brisket aside and add to the broth: sliced horseradish, carrot chunks, diced celery root, potato pieces, pieces of savoy cabbage, and salt. Try to add things such that they'll all be cooked at the same time. Just before serving thickly slice the brisket and add to the broth to heat through. Serve with freshly grated horseradish mixed with sour cream, black pepper, and maggi.