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Ingredients

• • 2 to 3 pounds flanken or brisket, preferably deckle
  • 8 to 10 cups cold water
  • 2 teaspoons salt
  • 4 medium carrots, peeled
  • 1 large leek, halved and well washed
  • 1 large or 2 or 3 small parsnips
  • About 15 sprigs fresh dill, plus some for garnish
  • About 15 springs fresh flat-leaf parsley
  • Croutons or soup nuts, for garnish(optional)
  • 1/2 large celery root, peeled and halved
  • Coarse sea salt, for sprinkling
  • Red or white horseradish, for accompaniment
  • Mustard, for accompaniment (optional)

Description

Serious Eats