Tafelspitz with horseradish sauce and beetroot salad with chive vinaigrette

Ingredients

Directions

1. 1

   Wash the meat and let it drip off. Peel and halve 1 onion and fry it in a pan without fat for about 5 minutes on the cut surface until dark. Bring 3 litres of water, bay leaf, cloves, some salt, onion and peppercorns to the boil in a large pot.

2. 2

   Add the meat and simmer at medium heat for about 2 1/2 hours. In between, skim off the resulting foam with a skimmer. Clean or peel and wash the soup greens. Cut celery into 2-3 pieces.

3. 3

   Cut the leek roughly into pieces. Add vegetables to the meat. For the salad, roast nuts in a pan without fat, remove, let cool down a little and chop roughly. Peel 1 onion and cut into fine cubes.

4. 4

   Wash the chives, shake dry and cut into small rolls. Whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop. Stir the onion cubes, nuts and chives into the sauce.

5. 5

   Cut the beetroot into slices. Mix the sauce and beetroot and leave to stand. Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. Remove meat from the stock. Pour stock through a fine sieve.

6. 6

   Measure out 1/2 litre of broth. Cut the meat into slices and keep warm in the remaining stock. For the sauce, peel horseradish and grate finely. Melt the fat in a saucepan. Stir in flour and sweat briefly.

7. 7

   Add the measured stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt, pepper and horseradish. Wash parsley, shake dry, pluck leaves from stalks and chop.

8. 8

   Arrange meat, potatoes and sauce on plates. Sprinkle with parsley. Add salad.