Tafelspitz mit Meerrettich

Ingredients

• 2 kg beef top round
• 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 whipping cream
• 4 tbsp freshly grated horseradish
• 2 stale rolls
• Salt
• 1 pinch sugar
• 0.5 bunch chives (cut into curls)

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 3L of water, and bring to a boil again.

2. 2.

   Wash and roughly chop root vegetables and leeks.

3. 3.

   Peel the onion, halve it, and brown the cut side in a hot pan without fat. Add the vegetables, leeks, onion halves, spices, and peppercorns to the meat and simmer uncovered for about 1 hour. The meat is done when a fork can easily pierce it.

4. 4.

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

5. 5.

   Remove the meat from the broth and slice it crosswise into finger‑thick slices. Strain the broth through a sieve and reserve. Arrange the meat on a plate, drizzle with some broth, add a spoonful of horseradish sauce, and place cooked potatoes beside it.