Tafelspitz with Brussels sprouts

Name: Tafelspitz with Brussels sprouts
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Ingredients: 1.2 kg Boiled fillet of beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 2 Onions; 2 Bay leaves; 8 Peppercorns; 750 g Brussels sprouts; 250 g Carrots; 2 Parsley roots; 60 g Butter or margarine; 1 Apples; 30 g Flour; 2-3 TABLESPOONS Horseradish (from the jar); 100 g Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 6

1.2 kg Boiled fillet of beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
2 Onions
2 Bay leaves
8 Peppercorns
750 g Brussels sprouts
250 g Carrots
2 Parsley roots
60 g Butter or margarine
1 Apples
30 g Flour
2-3 TABLESPOONS Horseradish (from the jar)
100 g Whipped cream
7-10 Tbsp Parsley

Directions

1
Preparation: Wash the meat, dab dry and season with salt and pepper. Heat oil in a roasting pan. Brown the meat all around. Add 1 3/4 litre of warm water and bring to the boil. Peel onions and add them to the meat together with the bay leaves and peppercorns.
2
Cook everything on low heat for 2 1/2 hours. In the meantime, clean and wash the Brussels sprouts. Wash carrots and parsley root and cut into thin slices. Heat 30 g fat in a pot.
3
Sauté the vegetables in it, steam with 1/8 litre water and bring to the boil. Season with salt and pepper and cook for about 15 minutes. Take the meat out and keep warm. Wash the apple, cut 2 slices out of the middle.
4
Grate the rest of the apple. Heat the remaining fat, sauté the apple slices in it and remove. Add flour to the frying fat and sweat it. Deglaze with 1/2 litre meat stock. Add grated apple, horseradish and cream.
5
Season to taste with salt and pepper. Arrange meat, vegetables and some sauce on a plate. Garnish with parsley and apple slices. Add remaining sauce extra.