Tafelspitz mit Kartoffeln und Kren

Ingredients

• 2 onions
• 200 g carrots
• 1 bay leaf
• 1 tsp dried thyme
• 1 tbsp peppercorns
• 1 tsp salt
• 1 kg Tafelspitz (beef roast)
• 1 onion
• 1 parsley root
• 2 carrots
• 250 g celery root
• 800 g waxy potatoes
• 0.5 stalk leeks
• 3 tbsp butter
• 4 stems flat-leaf parsley
• 1 tbsp freshly grated horseradish
• 100 ml heavy cream (at least 30% fat)
• Salt
• Pepper (freshly ground)
• a pinch freshly ground nutmeg
• freshly grated horseradish for serving

Instructions

1. 1.

   Peel the onions for the Tafelspitz, halve them and brown on a dry pan over medium heat; remove. Peel and slice the carrots into rounds. Add the onions and spices to the pot. Wash the beef roast, add it, and pour in 2–3 liters of cold water. Bring to a simmer without a lid, skim off foam as it forms, cover loosely, and cook on very low heat for 2–2.5 hours. While the meat cooks, prepare the horseradish potatoes: peel the onion and dice into 1 cm cubes; peel and cube the parsley root, carrots, celery root, and potatoes into 1 cm pieces; also cut the leeks. After cooking, remove the roast, wrap in foil, strain the broth through a sieve, and measure about 800 ml.

2. 2.

   Heat butter in a pot and sauté the onion, parsley root, carrot, and celery until translucent. Add the potatoes and pour in the measured broth. Bring to a boil, then simmer gently for about 15 minutes. Add the leeks and continue cooking the vegetables for another 10 minutes. Wash the parsley, strip leaves from stems, and finely chop. Stir in horseradish, cream, and parsley; season with salt, pepper, and nutmeg. Slice the roast cross‑cut against the grain and serve over the horseradish vegetable mixture, garnished with freshly grated horseradish and parsley.