Tafelspitz with Vegetables and Sauce

Ingredients

• 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
• 4 tbsp heavy cream
• 4 tbsp freshly grated horseradish
• 2 old-fashioned rolls
• Salt
• a pinch of sugar
• 0.5 bunch chives (cut into curls)
• 6 eggs (hard‑boiled)
• 50 g small capers
• 100 g Sour cream
• 100 g yogurt
• 1 tbsp Lemon Juice
• 1 tsp sharp mustard
• Salt
• pepper (ground)
• 1 tbsp Olive Oil
• dill sprigs (for garnish)
• 1.2 kg potatoes
• 3 tbsp chopped parsley

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 3 l of water, 1 tsp salt, and bring to a 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 the halves in a hot pan without fat. Add the vegetables, leeks, onion halves, spices, and peppercorns to the meat and continue to simmer uncovered for about 1 hour. The meat is done when a fork can easily pierce it.

4. 4.

   For the sauce, grate the crust of the rolls, soak them in warm beef broth, whisk until smooth, fold in grated horseradish, bring to a boil, season with salt and sugar, then stir in cream.

5. 5.

   Peel the eggs and slice them into rounds.

6. 6.

   Whisk crème fraîche with yogurt, lemon juice, mustard, olive oil, salt, and pepper. Layer egg slices with capers in a bowl, pouring some sauce over each layer. Garnish the finished salad with dill sprigs.

7. 7.

   Peel potatoes and boil in salted water for about 25 minutes, drain, steam off excess moisture, and sprinkle with parsley.

8. 8.

   To serve, remove the meat from the broth and cut it crosswise into finger‑thick slices. Strain the broth through a sieve and keep it aside. Arrange the meat on a plate, drizzle with some beef broth,

9. 9.

   Serve horseradish sauce, root vegetables, boiled potatoes, and the egg‑capers salad separately alongside the meat.