Tafelspitz with apple horseradish, potato pancakes and red

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Clean, wash and roughly cut the soup greens into pieces. Peel onions and lard one onion with laurel and cloves. Boil the soup greens, larded onion and peppercorns with about 2.5 litres of water and a little salt in a pot. Wash the boiled beef, put it into the pot and cook on low to medium heat for 2-21/4 hours. In the meantime, peel and finely grate the horseradish for the horseradish.

2. 2

   Peel and halve apples and cut out the core. Grate apple halves also finely and immediately mix with vinegar and horseradish. Season to taste with sugar, salt and pepper. Wash the chives, dab dry and cut into fine rolls, except for something for garnishing. Cut beetroot balls into quarters. Wash, peel and roughly grate the potatoes. Finely dice the remaining onion and stir into the potato mixture together with the eggs, a little salt, pepper and nutmeg. Heat clarified butter in a large pan and bake about 18 small potato pancakes in portions. Keep warm. Cut the boiled beef into slices and arrange on plates together with the buffers, apple-horseradish and beetroot.

3. 3

   Wash, peel and roughly grate the potatoes. Finely dice the remaining onion and stir into the potato mixture together with the eggs, a little salt, pepper and nutmeg. Heat clarified butter in a large pan and bake about 18 small potato pancakes in portions. Keep warm. Cut the boiled beef into slices and arrange on plates together with the buffers, apple-horseradish and beetroot. Garnish with chives and, if desired, some apple slices. Serve sprinkled with chives

4. 4

   Preparation time 2 1/4 - 2 1/2 hours. Per serving: 2050 kJ/ 490 kcal. E 59 g/ F 15 g/ KH 28 g

Nutrition Facts

KCAL
490 kcal

CARBS
28 g

FATS
15 g

PROTEINS
59 g