2 lg carrots, cut in thin sticks
1 t salt
4 ea celery stalks, cut in thin sticks
3 lb beef brisket
2 ea leeks, white part only
2 ea gherkins
1 ea onion, cut in rings
1/3 c mayonnaise
3 T horsradish, grated
1/3 c apple puree
1. Swedish Mayonnaise: combine mayonnaise, apple puree and horsradish. Refrigerate at least 1 hour; stir before serving
2. Beef: heat 2 qt. water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1-1/2 hours. Cut leeks in 2 inch pieces, then cut in half lengthwise. Add leeks, onion, carrots and celery to beef. Cook until beef and vegetables are tender.
3. Cut beef into 1/2 inch slices. Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan - garnish beef with gherkins.
4. Serve vegetables in a seperate dish with 4 Tbs. cooking liquid spooned over the top. Garnish with parsley. Serve with Swedish Mayonnaise.