Beef Tafelspitz with Vegetables

Ingredients

• 2 kg Tafelspitz
• 1 kg soup bones
• 1 parsley root
• 2 carrots
• 1 knoll of celery
• 2 thin stalks leeks
• 1 onion
• 1 tsp black peppercorns
• 1 bay leaf
• 1 tsp thyme
• 4 tbsp heavy cream
• 4 tbsp freshly grated horseradish
• 2 old-fashioned rolls
• Salt
• a pinch sugar
• 0.5 bunch chives (cut into rosettes)

Instructions

1. 1.

   Place soup bones in a pot, cover with water, bring to a boil once, then strain the bones into a sieve and rinse thoroughly. Return the bones to a large pot, add 3 l of water, add 1 tsp salt, and bring to a boil again.

2. 2.

   Wash and roughly chop root vegetables and leeks.

3. 3.

   Peel and halve the onion; in a hot pan without fat, brown it heavily. Add the vegetables, leeks, onion halves, spices, and peppercorns to the meat and simmer uncovered for about an hour more. The meat is done when it can be pierced lightly with a fork.

4. 4.

   For the sauce, grate the crust of the rolls, soak in warm meat broth, whisk smoothly, fold in grated horseradish, bring to a boil, season with salt and sugar, then stir in the cream.

5. 5.

   Remove the meat from the broth and slice across the grain into finger‑thick slices. Strain the broth through a sieve and keep it. Arrange the meat on a plate, drizzle with some meat broth, spoon horseradish sauce over it, and arrange the soup vegetables and boiled potatoes.