Tafelspitz

Ingredients

• 1.2 kg Tafelspitz
• 1 kg soup bones
• 1 parsley root
• 2 carrots
• 0.5 celery bulb
• 2 thin leek stalks
• 1 onion
• 1 tsp black peppercorns
• 1 bay leaf
• 1 tsp thyme
• 4 tbsp heavy cream
• 4 tbsp freshly grated horseradish
• 2 stale rolls
• Salt
• a pinch of whole-grain sugar
• 0.5 bunch Chives

Instructions

1. 1.

   Add soup bones to a pot, cover with water and bring to a boil. Then strain into a sieve, rinse thoroughly, and return to the pot. Refill with 3 liters of water and bring to a second boil. Wash the meat, add it to the bones, and simmer gently for about two hours, skimming off foam regularly.

2. 2.

   Clean and roughly chop root vegetables and leeks. Peel the onion, halve it, and brown the cut side in a hot pan without fat until golden.

3. 3.

   Add the vegetables, leeks, onion halves, spices, and peppercorns to the meat and continue simmering uncovered for about an hour. The meat is done when a fork can easily pierce it.

4. 4.

   For the sauce, remove crust from the rolls, soak them in a ladleful of broth in a pot, then puree with an immersion blender. Wash, dry, peel, and grate horseradish, stir into the sauce. Bring the sauce to a boil over medium heat, season with salt and whole-grain sugar, and finally whisk in the cream.

5. 5.

   Wash chives, shake off excess water, and cut into rings. Remove meat from broth, slice across the grain into finger-thick slices. Strain the broth through a sieve and set aside.

6. 6.

   Arrange Tafelspitz on a platter, drizzle with some broth, spoon horseradish sauce over it, and place cooked potato cubes beside it. Garnish with chives and serve.