Tafelspitz with Horseradish Sauce and Apple Horseradish
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 liters water
- 2 kg beef (boiled beef)
- 4 teaspoons salt
- 2 bay leaves
- 2 teaspoons pepper - grains
- 8 juniper berries
- 14 allspice-grains
- 3 onion (s), peeled, halved
- 300 g carrot (s), peeled, diced
- 300 g celeriac, peeled, diced
- 1 large leek stick (s), cleaned, cut into 2 cm pieces
- 40 g butter
- 35 g flour
- 150 ml cream
- 50 g horseradish (cream horseradish)
- salt
- some sugar
- 1 teaspoon lemon juice
- 1 large apple (Boskop, approx. 350 g)
- 50 ml apple juice or white wine
- 30 g horseradish (cream horseradish)
Print Recipe
Pin Recipe Instructions
- Bring 4 liters of water to a boil. Add boiled beef with salt, bay leaves, peppercorns, juniper berries and allspice grains and leave to stand for about 3 hours with the lid closed - the water should no longer boil.
- Add the onions, carrots, celeriac and the leek after 1 1/2 hours of cooking. Cover and let the meat rest in a warm oven at 50 ° C for about 10 minutes before cutting.
- Pass the broth with the vegetables through a sieve and measure 500 ml of it for the sauce. Keep the vegetables warm.
- Make a roux for the sauce from butter and flour. Mix the boiled beef broth with the cream and use it to deglaze the sweat. Now stir in 50 g of cream horseradish and season with salt, sugar and lemon juice.
- For the apple horseradish peel and cut the apple. Stew in apple juice or white wine for about 20 minutes. Then add 30 g of cream horseradish and stir.
- Spread the boiled beef on plates and pour the sauce over them. Serve with the vegetables and the apple horseradish.
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