Boiled Tafelspitz – Spoonsparrow

Ingredients

• 0.5 bundle of soup greens
• 2 Bay leaves
• Salt
• 350 g veal Tafelspitz
• 400 g large kohlrabi (1 large)
• 4 Spring Onions
• 125 g peas (frozen)
• 1 tsp cream cheese (13% fat)
• Pepper
• a pinch coconut blossom sugar
• 50 g sorrel
• 20 g arugula (0.25 bundle)

Instructions

1. 1.

   Wash and trim the soup greens. Peel carrots and celery, slicing into rounds or cubes. Cut leeks into thick rings.

2. 2.

   Add the soup vegetables to 1.5 L water in a large pot. Add bay leaves and ½ tsp salt, bring to a boil.

3. 3.

   Rinse the Tafelspitz, pat dry, and add it to the boiling liquid. Reduce heat and simmer the meat for 1 ½ hours just below the boil, skimming off any rising foam with a ladle.

4. 4.

   Meanwhile, peel the kohlrabi and first slice thinly, then cut into slender sticks.

5. 5.

   Trim and wash the spring onions, quartering them lengthwise.

6. 6.

   Keep the Tafelspitz warm in the broth after cooking. Measure 125 mL of broth and strain it into a second pot.

7. 7.

   Add the kohlrabi to the strained broth and cook over medium heat for 4 minutes.

8. 8.

   Add the spring onions and peas, simmer another 4 minutes. Remove from heat, stir in cream cheese, season with salt, pepper, and a pinch coconut blossom sugar, keep warm.

9. 9.

   Wash, dry, and shake off excess water on the sorrel and arugula. Trim thick stems, roughly chop leaves as desired.

10. 10.

    Lift the Tafelspitz from the broth (use the broth elsewhere) and slice it. Arrange slices over the kohlrabi‑pea vegetable, sprinkle with sorrel and arugula, and serve immediately.