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 cane sugar
• 0.5 bunch Chives

Instructions

1. 1.

   Pour soup bones into a pot, cover with water and bring to a boil. Then strain, rinse thoroughly, return to the pot, add 3 liters of water and bring to a second boil. Wash the meat, add it to the bones and simmer gently for about 2 hours, skimming foam regularly.

2. 2.

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

3. 3.

   Add the vegetables, leeks, onion halves, spices and peppercorns to the meat and continue simmering uncovered for about 1 hour. The meat is done when a fork can easily pierce it.

4. 4.

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

5. 5.

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

6. 6.

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