Tafelspitz with Horseradish Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, from the hip, hip lid
- 3 medium onion (s)
- 250 g carrot (s)
- 250 g cauliflower
- 250 g kohlrabi
- 200 g celery
- 1 leek
- 1 bay leaf
- Pepper, colored, from the mill
- salt
For the sauce:
- 30 g horseradish, freshly rated, alternatively from the lass
- 400 ml meat stock, instant
- 150 g cream
- 30 g butter
- 30 grams flour
- lemon juice
- salt
Print Recipe
Pin Recipe Instructions
- Wash the meat well with cold water. Put together with the bay leaf and plenty of pepper in about 1.5 liters of boiling salted water. Let simmer gently for about 1 hour.
- In the meantime, peel the onions, carrots, kohlrabi and celery and cut into cubes. Clean the cauliflower and leek. Divide the cauliflower into small florets and cut the leek into fine rings. Now add the vegetables to the meat and let everything simmer for another hour.
- For the horseradish sauce, sweat the flour in the heated butter and deglaze with the meat stock. Now stir in the cream with a whisk and simmer for about 5 minutes. Then stir in the horseradish and season with lemon juice and salt. Now only keep warm at the lowest level.
- Remove the meat from the broth, let it rest briefly, cut into slices and serve with the sauce. I recommend my homemade bread dumplings as a side dish (see recipe).
- Tip 1:
- When I process the horseradish fresh, I always rub the whole tuber on and freeze the rest immediately in portions.
- Tip 2:
- A delicious soup can be made from the meat broth with the vegetables. I usually only add a few soup noodles (mussel or vermicelli) and some homemade marrow dumplings (see under schmitzebilla Billas marrow dumplings).
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