Tafelspitz with Bread Crumbs

Ingredients

• 1 kg Tafelspitz beef roast
• 500 g beef bones
• Salt
• 1 onion
• 2 carrots
• 1 parsley root
• 6 peppercorns
• 1 stalk leek
• ground black pepper
• 2 stale rolls
• 1 bunch parsley
• 100 g fresh horseradish root
• Salt
• Pepper
• 1 medium ladle of broth from the meat cooking

Instructions

1. 1.

   Rinse the Tafelspitz and bones, place them in a pot with salted water, bring to a boil and simmer for 5-10 minutes.

2. 2.

   Wash the onion, halve it, and roast it in a hot pan. Peel the carrots and parsley root. Discard the cooking water from the meat. Bring the beef with 1½–2 liters of fresh water and salt to a boil. Add the onion, carrots, parsley root, and peppercorns; simmer gently for about 2–2½ hours.

3. 3.

   Meanwhile, slice the stale rolls into fine pieces for the bread crumb garnish. Rinse the parsley, dry it, and finely chop it. Peel and grate the horseradish. Layer the roll slices, parsley, and horseradish in a bowl, seasoning sparingly with salt and pepper. Cover and let rest.

4. 4.

   Clean the leek, cut into fine strips, and rinse. Remove the beef, carrots, and parsley root from the broth. Strain the broth. Add the leek strips to the broth, season with salt and pepper, and bring to a boil once more. Slice the carrots and parsley root into thin strips and add them back to the broth. Thinly slice the cooked beef. Plate the sliced beef with broth and vegetable strips, serving the bread crumb garnish on the side.