Tafelspitz with Herb Sauce

Ingredients

• 1.2 kg Tafelspitz
• 1 kg soup bones
• 1 parsley root
• 2 carrots
• 0.5 celery root
• 2 thin stalks leeks
• 1 onion
• 1 tsp black peppercorns
• 1 bay leaf
• 1 tsp thyme
• 30 g Butter
• 1 small onion
• 30 g flour
• 200 ml meat broth
• 200 ml milk
• 100 ml whipping cream
• 0.5 bunch wild garlic
• Salt
• Pepper
• 2 tbsp chives
• 1 egg yolk (for thickening, optional)

Instructions

1. 1.

   Add soup bones to a pot, cover with water, bring to boil once, then strain the bones into a sieve and rinse thoroughly. Return bones to a large pot, add 3 l water, bring to boil again. Wash the meat and add it to the bones, reduce heat and simmer for about 2 hours, skimming foam as needed.

2. 2.

   Clean root vegetables and leeks, roughly chop them.

3. 3.

   Peel the onion, halve it, and brown it heavily in a hot pan without fat, cut side down. Add the vegetables, leeks, onion halves, spices and peppercorns to the meat and continue simmering uncovered for about 1 hour. The meat is done when it can be pierced lightly with a fork.

4. 4.

   For the sauce wash and finely chop the wild garlic. Peel the onion, halve it and dice finely; sauté in butter. Add flour, stir, let it brown slightly, then gradually whisk in milk, broth and cream until a thick, lump-free roux forms; then add the remaining liquid all at once. Add the wild garlic, bring to boil, season with salt and pepper as desired. Thicken with egg yolk by whisking yolk with a bit of milk and sauce, then quickly stir into hot but not boiling milk—do not simmer again! Stir in chives and adjust seasoning.

5. 5.

   Remove the meat from the broth and slice it across the grain into finger-thick slices. Strain the broth through a sieve and reserve. Plate the meat with sauce and serve with boiled potatoes.