In a saucepan, boil 2 liters of water. Chop the tendons and skins of the meat and add them to the boiling water together with the meat. Reduce the temperature, simmer the meat on low heat for about 5 minutes and then pour off the water completely. When cooled, rinse the meat and put it back into the pot. Pour 2 liters of cold water and boil, season with salt. Cut the shallots in half. Rinse or peel carrots, celery and leek, set aside one carrot and 100 g of celery. Cut Roest vegetables into pieces and add to meat with peppercorns, shallots, bay leaves, thyme and parsley and simmer on low heat for about 50-60 minutes.
Peel the potatoes and cut into 1 cm cubes together with the carrots and celery. Prick the thickest part of the boiled beef with a meat fork. If the fork can be easily pulled out again and no reddish juice comes out, remove the meat from the clear soup, cover with a wet cloth and keep warm.
Measure out 300 ml of the clear soup and season with salt and pepper. Soften the potatoes and vegetable cubes in this clear soup.
Pour 200 ml of the remaining stock into a saucepan with the whipped cream and boil by about half. Fold in the cold butter and thicken the sauce with it, add the horseradish and season with a little bit of lemon juice. If necessary, add bread crumbs.
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