Tafelspitz with Potato Pancakes

Ingredients

• 1 kg Tafelspitz
• 500 g soup bones
• 1 small parsley root
• 400 g pumpkin flesh
• 1 onion
• 1 tsp black peppercorns
• 1 bay leaf
• 1 tsp thyme
• 2 tbsp heavy cream
• 2 tbsp freshly grated horseradish
• 1 stale roll
• Salt
• a pinch of sugar
• 1 tbsp chives
• 500 g Potatoes
• Salt
• Pepper (freshly ground)
• freshly grated nutmeg
• 4 tbsp oil
• 1 piece horseradish root (for garnish)

Instructions

1. 1.

   Place soup bones in a pot, cover with water, bring to a boil once, then strain the bones into a sieve and rinse thoroughly. Return the bones to a large pot, add 1.5 l of water, and bring to a boil again. Wash the meat and add it to the bones, reduce heat and simmer for about 1 hour, skimming foam as needed. Peel and roughly chop the parsley root.

2. 2.

   Peel the onion, halve it, and brown the cut side in a hot pan without fat. Cut the pumpkin flesh into sticks. Add vegetables, onion halves, spices, and peppercorns to the meat and simmer uncovered for about an hour more. The meat is done when a fork can easily pierce it.

3. 3.

   For the rösti, peel, wash, and grate the potatoes coarsely, season with salt, pepper, and nutmeg. Fry 8 small rösti in hot oil until crisp. Keep finished rösti warm.

4. 4.

   To make the sauce, rub off the crust of the roll, soak the roll in warm meat broth, whisk it smooth, fold in grated horseradish, bring to a boil, season with salt and sugar, then stir in cream.

5. 5.

   Remove the meat from the broth and slice thinly against the grain. Strain the remaining broth for other uses. Plate the meat with some pumpkin from the broth on warmed plates, top with rösti, garnish with freshly grated horseradish, and drizzle sauce over it.