Tafelspitz with Horseradish

Ingredients

• 750 g beef brisket
• 1 onion
• 1 bay leaf
• 2 allspice berries
• 3 Juniper berries
• 6 peppercorns
• 2 cloves
• Salt
• 1.5 l vegetable broth
• 1 piece horseradish (about 8 cm)
• 1 tbsp Lemon Juice
• 1 tsp cane sugar
• 8 chives

Instructions

1. 1.

   Rinse the beef brisket under cold water and pat dry. Peel and halve the onion. Combine with bay leaf, allspice berries, juniper berries, peppercorns, cloves, 1 tsp salt and the vegetable broth in a large pot and bring to a boil.

2. 2.

   Place the meat in the stock, cover completely with broth, and simmer gently over low heat for about 2 hours covered. The brisket is done when a sharp knife slides through it easily. Skim off any rising foam occasionally.

3. 3.

   Peel the horseradish and grate finely; immediately mix with lemon juice and cane sugar in a small bowl. Remove the meat from the broth and cut into slices about 1 cm thick across the grain. Arrange the Tafelspitz on deep plates.

4. 4.

   Strain the broth through a sieve and pour over the meat slices. Wash the chives, shake dry, cut half into rosettes and scatter over the plated meat. Garnish the Tafelspitz with horseradish and chives and serve the remaining horseradish sauce.

5. 5.