Tafelspitz with herb sauce

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the meat. Peel onions and 2 carrots. Onions in columns, carrots in cubes cut. Put meat in the freezer bag. Add onions, carrots, peppercorns and bay leaves. Add white wine and 1/4 litre of water. Close the bag tightly and place in a large bowl. Marinate the meat for about 24 hours.

2. 2

   Turn from time to time. Remove the meat, dab dry and store the marinade. Rub the meat with salt and pepper. Heat 2 tablespoons of oil in a roaster. Brown the meat in it. Deglaze with marinade, add stock. Cover and simmer at low heat for about 2 1/2 hours. In the meantime, wash the potatoes and cook in little boiling water for about 15 minutes. Drain potatoes, rinse and peel. Clean broccoli, divide into florets and wash. Peel, wash and slice the rest of the carrots. Steam vegetables in boiling salted water for about 10 minutes. Wash herbs, dab dry. Cut chives into small rolls. Puree parsley and chervil, except for a little bit for garnishing, with 2/3 of the chives and sour cream.

3. 3

   Drain potatoes, rinse and peel. Clean broccoli, divide into florets and wash. Peel, wash and slice the rest of the carrots. Steam vegetables in boiling salted water for about 10 minutes. Wash herbs, dab dry. Cut chives into small rolls. Puree parsley and chervil, except for a little bit for garnishing, with 2/3 of the chives and sour cream. Season to taste with salt, pepper and lemon juice. Fry potatoes in remaining oil until golden brown. Season with salt and pepper. Drain the vegetables and toss in the fat. Remove meat, cut into slices and serve with vegetables, potatoes and some sauce. Sprinkle with some chives and garnish with chervil. Sprinkle remaining sauce with remaining chives and serve extra. The meat broth makes a delicious soup

4. 4

   Season to taste with salt, pepper and lemon juice. Fry potatoes in remaining oil until golden brown. Season with salt and pepper. Drain the vegetables and toss in the fat. Remove meat, cut into slices and serve with vegetables, potatoes and some sauce. Sprinkle with some chives and garnish with chervil. Sprinkle remaining sauce with remaining chives and serve extra. The meat broth makes a delicious soup

Nutrition Facts

KCAL
690 kcal

CARBS
42 g

FATS
28 g

PROTEINS
64 g