Tafelspitz with Herb Sauce

Ingredients

• 800 g Tafelspitz
• 1 bay leaf
• 2 tbsp seasoned broth
• 1 tsp saffron strands
• 2 bunchs mirepoix (coarsely chopped)
• 1 onion (coarsely chopped)
• 1.5 kg waxy potatoes
• 5 eggs (hard‑boiled and finely mashed with a fork)
• 3 tbsp olive oil
• 1 tsp Mustard
• 125 ml yogurt
• 125 ml sour cream
• 2 tbsp lemon juice
• 1 Garlic clove
• 1 pickled cucumber (finely chopped)
• 1 shallot (finely chopped)
• 1 tsp sugar
• Salt
• Pepper (freshly ground)
• each 1 tbsp herbs (e.g., chives, parsley, cress, basil, dill, tarragon, lemon balm)

Instructions

1. 1.

   Place the meat with the vegetables, broth and spices in a pot, add water to cover, bring to a boil, then simmer gently for about 2.5 hours.

2. 2.

   Cook 1.5 kg potatoes in their skins until tender.

3. 3.

   Whisk eggs with oil, lemon juice, yogurt and mustard; fold in herbs, shallot, and pressed garlic; season with salt, sugar and pepper; stir in sour cream and adjust seasoning.

4. 4.

   Slice the meat across the grain into slices, serve with boiled potatoes and green sauce.