Short Ribs with Horseradish Sauce (Tafelspitz)

2 tablespoons vegetable oil
4 pounds beef short ribs, cut into pieces
4 cups water peppercorns
1 large onion, sliced
1 large carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 medium turnip, cut into 1-inch pieces
1 1/2 teaspoons salt
10 to 12 whole black peppercorns
1 bay leaf
Minced parsley
Horseradish Sauce

Heat oil in Dutch oven until hot. Cook beef ribs over medium heat until brown on all sides; drain fat. Add remaining ingredients except parsley and Horseradish Sauce. Heat to boiling; reduce heat. Cover and simmer until beef is tender, about 2 hours.

Sprinkle with parsley. Serve with Horseradish Sauce.

Yields 4 servings.

Horseradish Sauce:
1 cup applesauce
1 to 2 tablespoons prepared horseradish

Mix applesauce and horseradish.