Tafelspitz with Chives Sauce and Apple Horseradish

Ingredients

• 100 g carrots
• 80 g Celery stalks
• 80 g leeks
• 60 g onions
• Salt
• 1 kg Tafelspitz beef
• 1 bay leaf
• 5 peppercorns
• 3 sprigs parsley
• 100 g white bread (without crust)
• 0.25 l milk
• 2 egg yolks
• 2 egg yolks
• Salt
• pepper (ground)
• 1 splash wine vinegar
• 1 tsp tarragon mustard
• sugar
• 400 ml plant oil
• 2 tbsp chives
• 350 g sour apples (total 2 sour apples)
• 2 tbsp freshly grated horseradish
• Salt
• Lemon juice

Instructions

1. 1.

   Peel the carrots, clean and wash celery stalks and leeks, then cut everything into large pieces. Cut the unpeeled onion in half, brown it skin-side down on a stovetop (or in a pan without added fat) until the halves are dark brown.

2. 2.

   Bring about 2.5 l of water with 1 teaspoon salt to a boil in a pot. Add the Tafelspitz, spices, parsley and onion halves. Cover and simmer for 1½ to 2 hours over low heat, skimming off rising foam. Add the vegetables 30 minutes before the end of cooking.

3. 3.

   Meanwhile, for the chives sauce soak the white bread in milk, squeeze out excess liquid and pass the cooked egg yolks through a fine sieve into the bread mixture. Blend raw egg yolks with spices in a blender. While blending, drizzle plant oil first dropwise then in a thin stream. Continue stirring until the sauce is creamy. Fold in chives just before serving.

4. 4.

   For the apple horseradish peel and quarter the apples, removing the core. In a small pot steam them gently with a little water, then puree finely in a blender. Mix with horseradish and season the sauce with salt and lemon juice.

5. 5.

   After cooking, lift the meat and vegetables from the broth. Let the beef rest briefly before slicing into rounds. Arrange the Tafelspitz on preheated plates and pour some broth over it. Serve with optional cooked vegetables and garnish with parsley leaves and possibly borage flowers.

6. 6.

   Serve the sauces alongside.

7. 7.

   Pair well as a side dish with roast potatoes.