Tafelspitz with rosemary potatoes

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Bring plenty of water to the boil. Wash and halve the onions. Add 1 teaspoon of salt, peppercorns, bay leaves and onions. Wash the meat and simmer for about 1 hour at medium heat. In the meantime, wash the potatoes and cook for 15-20 minutes in boiling water. Then rinse with cold water and peel. Peel carrots, wash and cut in half lengthwise.

2. 2

   Cook in boiling salted water for 12-15 minutes, drain. Clean and wash the rocket and bell peppers. Roughly chop the rocket, cut the paprika into very small cubes. Wash chives and cut into longer rolls. Peel horseradish and grate half of it finely. Grate the rest finely. Mix cream cheese and crème fraîche. Season to taste with salt, pepper and grated horseradish. Stir in paprika and rocket except for some paprika for garnishing. Heat the oil in a frying pan. Fry the potatoes for about 7 minutes while turning. Wash the rosemary, shake dry and pluck into small pieces, fry briefly. Season potatoes with salt and pepper.

3. 3

   Season to taste with salt, pepper and grated horseradish. Stir in paprika and rocket except for some paprika for garnishing. Heat the oil in a frying pan. Fry the potatoes for about 7 minutes while turning. Wash the rosemary, shake dry and pluck into small pieces, fry briefly. Season potatoes with salt and pepper. Melt butter. Fry carrots at low heat. Drizzle with honey. Cut the boiled fillet of beef into thin slices. Serve with potatoes and carrots. Add some dip. Sprinkle with chives, rest of paprika and grated horseradish

4. 4

   Melt butter. Fry carrots at low heat. Drizzle with honey. Cut the boiled fillet of beef into thin slices. Serve with potatoes and carrots. Add some dip. Sprinkle with chives, rest of paprika and grated horseradish

5. 5

   With 6 people:

Nutrition Facts

KCAL
580 kcal

CARBS
27 g

FATS
36 g

PROTEINS
37 g