Tafelspitz with bouillon vegetables
easy
165 mins
165 mins
Ingredients
- 800 g Tafelspitz (beef from the rump)
- 1 Onion
- 2 Bay leaves
- 4 Cloves
- 1 TEASPOON black peppercorns
- 7-10 Tbsp Salt
- 1/2 (375 g) big celery root
- 500 g Potatoes
- 3 medium-sized carrots
- 500 g Leeks (leek)
- 2 small apples
- 7-10 Tbsp Lemon juice
- 1 piece(s) (125 g) fresh horseradish
- 200 g Whipped cream
- 7-10 Tbsp Parsley
Directions
- 1
Wash the meat and let it drip off. Peel and slice the onion. Insert bay leaves. Press cloves into the onion. Boil up onion, peppercorns and 1 1/2 litre salted water.
- 2
Cover the meat and cook on a low heat for about 2 hours. Peel or clean and wash the vegetables. Celery in sticks, potatoes and carrots in thin slices, cut the leek into strips.
- 3
Add the prepared vegetables to the meat and cook everything on low heat for another 20-25 minutes. For the apple-horseradish cream, peel the apples, grate them finely and mix them with a little lemon juice. Peel and grate the horseradish.
- 4
Immediately fold under the apples. Whip the cream until very stiff, fold into the mixture and season to taste with a little salt. Remove the boiled beef from the stock. Let it rest for 5-10 minutes. Then cut across the fibre into 1 cm thick slices.
- 5
Arrange on the vegetables. Pour some stock over them and garnish with parsley. Serve with apple and horseradish cream.
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