Tafelspitz with Horseradish Sauce
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
- 800 g beef, (hip cover, boiled beef)
- 2 liters water
- 3 carrot (s)
- 1 leek
- 150 g celery
- 1 parsley root (s)
- 1 onion (s)
- 30 g butter
- 3 tablespoon flour
- 0.75 liter ¾ meat broth, hot
- 3 tablespoon heavy cream
- 0.5 stick ½ horseradish. small
- 0.5 ½ apple
- salt
Print Recipe
Pin Recipe Instructions
- Bring the water to a boil in a large saucepan with a teaspoon of salt per liter. If you like it a bit more substantial, you can also use the same amount of beef broth instead of water. Put the meat in it and let it simmer over a mild heat for about two hours.
- Meanwhile, clean the vegetables, cut them into small pieces and add them to the meat about 30 minutes before the end of the cooking time.
- Melt the butter for the horseradish sauce and make a roux with flour. Deglaze with the meat stock, season with salt, add the cream and reduce a little. Only add grated horseradish and grated apple at the end - so that the horseradish does not lose its heat, do not overheat it and do not under any circumstances bring it to the boil again.
- After cooking, cut the meat into slices and arrange on a platter on the vegetables and pour a little meat stock over it.
- Serve the sauce separately.
- Parsley potatoes are best served as a side dish. Cranberries are served with it.
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