Boiled beef with two different sauces

Name: Boiled beef with two different sauces
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1.5 kg Tafelspitz (beef from the rump); 2 medium-sized onions; 1 Bay leaf; 2-3 Cloves; 1 collar Soup Greens; 7-10 Tbsp Salt; 1 TABLESPOON black peppercorns; 1.2 kg small, waxy potatoes; 2 Bundle (approx. 400 g) Spring onions; 1 collar Chives; 1 package (450 g) frozen peas; 50 g Butter or margarine; 50 g Flour; 1/4 l Milk; 2 Egg yolk (size M); 7-10 Tbsp Pepper; 40 g grated horseradish from the jar; 7-10 Tbsp fresh horseradish shavings and chervil; 7-10 Tbsp Aluminium foil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1.5 kg Tafelspitz (beef from the rump)
2 medium-sized onions
1 Bay leaf
2-3 Cloves
1 collar Soup Greens
7-10 Tbsp Salt
1 TABLESPOON black peppercorns
1.2 kg small, waxy potatoes
2 Bundle (approx. 400 g) Spring onions
1 collar Chives
1 package (450 g) frozen peas
50 g Butter or margarine
50 g Flour
1/4 l Milk
2 Egg yolk (size M)
7-10 Tbsp Pepper
40 g grated horseradish from the jar
7-10 Tbsp fresh horseradish shavings and chervil
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat and dab dry. Peel an onion and lard with bay leaf and cloves. Clean and wash the soup greens. Leave carrots whole, cut the rest of the vegetables into large pieces.
2
Bring a good 2 litres of water, some salt, spice onion, peppercorns and soup vegetables to the boil in a large pot. Add the meat (must be well covered) and simmer covered over a medium heat for about 2 hours.
3
In the meantime, wash and peel the potatoes and put them in cold water. Clean and wash spring onions and cut them into pieces of about 10 cm length. Peel the rest of the onion and chop finely. Wash chives, dab dry and cut into fine rolls.
4
Remove meat from the stock, wrap in foil and keep warm. Pour the stock through a sieve and collect it. Take out carrots and cut into cubes. Measure out 3/4 litre stock. Put the rest of the stock into a pot, bring to the boil and add the potatoes.
5
Cover and cook for 15-20 minutes. After 10-15 minutes add frozen peas and spring onions and cook. Heat the fat in a pot and sauté the onion. Add flour and sauté briefly.
6
Add the milk and the measured stock while stirring and bring to the boil. Simmer at medium heat for about 5 minutes. Mix the egg yolks with some hot sauce, then stir into the rest of the sauce. Do not let it boil anymore
7
Season sauce with salt and pepper and divide. Stir chives into one half of the sauce and horseradish into the other half. Add carrot cubes to the bouillon potatoes in the hot stock shortly before the end of cooking time.
8
Cut the boiled beef into slices and serve with the bouillon vegetables and sauces. Serve sprinkled with horseradish shavings and garnished with chervil.