Tafelspitz with green sauce, jacket potatoes and honey-carrots (cooking school)

Name: Tafelspitz with green sauce, jacket potatoes and honey-carrots (cooking school)
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 1.5 kg Boiled fillet of beef; 1 Onion; 1 Bay leaf; 3 Juniper berries; 3 Cloves; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 1 collar Soup Greens; 1.2 kg Potatoes; 1.5 kg small carrots; 2 TABLESPOONS clarified butter; 7-10 Tbsp freshly grated nutmeg; 1 Egg yolk (size M); 2 TABLESPOONS Fruit vinegar; 1 TEASPOON Mustard; 7-10 Tbsp Pepper; 100 ml Sunflower oil; 1 collar Herbs for Frankfurt Green Sauce; 150 g ripened cream; 4 TABLESPOONS Milk; 2 TABLESPOONS Butter; 2 TABLESPOONS Honey

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

1.5 kg Boiled fillet of beef
1 Onion
1 Bay leaf
3 Juniper berries
3 Cloves
7-10 Tbsp Salt
1 TEASPOON Peppercorns
1 collar Soup Greens
1.2 kg Potatoes
1.5 kg small carrots
2 TABLESPOONS clarified butter
7-10 Tbsp freshly grated nutmeg
1 Egg yolk (size M)
2 TABLESPOONS Fruit vinegar
1 TEASPOON Mustard
7-10 Tbsp Pepper
100 ml Sunflower oil
1 collar Herbs for Frankfurt Green Sauce
150 g ripened cream
4 TABLESPOONS Milk
2 TABLESPOONS Butter
2 TABLESPOONS Honey

Directions

1
Wash the meat and let it drip off. Peel and halve the onion and fry in a pan without fat for about 5 minutes on the cut surface. Boil up about 3 litres of water, bay leaf, juniper, cloves, salt, onion and peppercorns in a large pot. Add the meat and simmer at medium heat for about 2 1/2 hours
2
Clean or peel and wash the soup greens. Cut celery into 2-3 pieces. Cut leek and carrots roughly into pieces. Add vegetables to the meat after about 15 minutes. In the meantime, use a skimmer to skim the resulting foam from the broth
3
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Peel and wash the carrots. Rinse potatoes under cold water, drain and peel. Cut in half depending on size. Heat clarified butter in a large pan and fry the potatoes for about 15 minutes, turning them over. Season to taste with salt and nutmeg
4
In the meantime, mix the egg yolk, vinegar and mustard. Season with salt and pepper. Add oil drop by drop while stirring. Wash the herbs, shake dry and, except for a little garnish, chop finely or cut into small rolls. Mix herbs, sour cream, milk and mayonnaise
5
Remove meat from the stock and keep warm. Pour stock through a sieve into a wide pot. Bring to the boil and cook the carrots for about 10 minutes, drain. Heat butter and honey in a pan and toss carrots. Season with salt and pepper
6
Cut the meat into slices. Arrange carrots, meat and sauce. Garnish with herbs. Add potatoes. Use broth for other purposes