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1
Prepare the vegetables by peeling and halving the carrots, halving the celery stalks, and halving and rinsing the leeks in several changes of water to remove grit.
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2
Wipe the meat with a damp, clean cloth.
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3
Place in a large soup or stock pot and cover with cold water.
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4
Bring to a boil over medium heat, skimming and disposing of the foam off of the surface with a wire mesh strainer until no more foam rises to the top.
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5
Place the peppercorns in a stainless steel tea diffuser or a cheesecloth bag.
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6
Add the peppercorns, vegetables, and salt to the kettle, cover and simmer very slowly for about 3 hours or until the meat is quite tender.
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7
Meanwhile, in a small bowl, soak the raisins or currants in water to cover.
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8
When cooked, transfer the meat to a warm serving platter and cover to keep warm while you prepare the sauce.
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9
Remove and dispose of the peppercorns.
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10
Strain the stock through a large wire sieve reserving both the stock and the vegetables.
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11
Puree the vegetables in a blender or food processor and set aside.
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12
Drain and chop the raisins/currants.
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13
In a small saucepan, melt the butter and add the vinegar, brown sugar, and chopped raisins.
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14
Bring to a slow boil and cook over moderately low heat about 3 minutes.
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15
Add the mustard, horseradish and about 1 1/2 cups of the reserved stock (save the remaining stock for another use).
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16
Bring to a rapid boil and cook for about 2 minutes, stirring often.
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17
Remove from the heat and taste for seasoning.
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18
Whisk in the sour cream.
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19
Slice the brisket across the grain (for tenderness) into thin slices.
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20
Spoon some of the sauce over the center of the meat.
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21
Pass the remaining sauce and coarse salt at the table.
