Wiener Tafelspitz with apple-horseradish sauce

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
2.7 3
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 1 kg Tafelspitz (rump of beef)
  • 1 Onion
  • 2 Bay leaves
  • 4 Cloves
  • 7-10 Tbsp Salt
  • 1 TEASPOON black peppercorns
  • 500 g Carrots
  • 500 g Celery
  • 1 Stalk leek (leek)
  • 600 g waxy potatoes
  • 1 piece(s) (125 g) fresh horseradish
  • 2 small apples
  • 7-10 Tbsp juice of 1/2 lemon
  • 250 g Whipped cream
  • 1 collar Parsley

Directions

  1. 1

    Wash the meat. Peel and slice the onion, lard it with bay leaves and cloves. Boil up about 1 1/2 litres of salt water, larded onion, peppercorns and meat (the meat must be covered with water).

  2. 2

    Skim and simmer for two hours at low heat. In the meantime wash and clean carrots, celery, leek and potatoes and cut them into pieces. Add the vegetables and potatoes to the meat in the stock 15 to 20 minutes before the end of the cooking time and cook with it.

  3. 3

    For the sauce, peel and grate the horseradish. Coarsely grate apples and sprinkle with lemon juice. Whip the cream until very stiff. Fold in grated apple and horseradish and season with salt. Wash and chop parsley.

  4. 4

    Remove the boiled beef from the stock and cut into slices. Remove larded onion from the stock. Season stock with salt and pepper. Meat, vegetables and some stock (you can use the rest of the stock as a light starter for dinner, for example).