Tafelspitz on bouillon vegetables

Name: Tafelspitz on bouillon vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 3-4 Carrots (approx. 300 g); 1/2 (approx. 300 g) tuber of celery; 600 g Leeks (leek); 1-2 Bay leaves; 1 TEASPOON Peppercorns; 7-10 Tbsp Salt; 7-10 Tbsp 800 g-1 kg boiled fillet of beef; 500 g Soup Bones; 750 g baby potatoes; 2 medium-sized apples; 1 TABLESPOON Horseradish (glass); 1-2 TEASPOONS sugar, 1 tsp vinegar; 1/2 bunch Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

3-4 Carrots (approx. 300 g)
1/2 (approx. 300 g) tuber of celery
600 g Leeks (leek)
1-2 Bay leaves
1 TEASPOON Peppercorns
7-10 Tbsp Salt
7-10 Tbsp 800 g-1 kg boiled fillet of beef
500 g Soup Bones
750 g baby potatoes
2 medium-sized apples
1 TABLESPOON Horseradish (glass)
1-2 TEASPOONS sugar, 1 tsp vinegar
1/2 bunch Parsley

Directions

1
Clean, wash and roughly chop 1/3 of the vegetables. Bring to the boil with a good 1 1/2 l water, bay leaf, peppercorns and 1/2 teaspoon salt
2
Wash meat and bones and simmer half covered in it at low heat for about 1 1/2 hours. Skim off
3
Clean, wash and chop the rest of the vegetables. Peel and wash the potatoes. Take out meat and bones, sieve broth. Add meat, vegetables and potatoes. Cover and cook for about 20 minutes.
4
Peel, wash, core and finely grate apples. Mix with the horseradish. Season to taste with salt, sugar and vinegar
5
Take out the meat. Season stock to taste. Serve the vegetables with some of the broth. Place sliced meat on top. Wash and chop the parsley and sprinkle over it. Add apple-horseradish