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 sugar
• 0.5 bunch chives (cut into rosettes)

Instructions

1. 1.

   Put soup bones in a pot, cover with water, bring to a boil once, then pour the bones into a sieve, rinse thoroughly. Put soup bones in a large pot, add 3 l of water, add 1 tsp salt and bring to a boil once.

2. 2.

   Wash root vegetables and leeks and roughly chop them.

3. 3.

   Peel onion, halve it and brown heavily in a hot pan without fat. Add vegetables, leeks, onion halves, spices and peppercorns to the meat and 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 in warm meat broth, whisk smooth with a whisk, fold in grated horseradish, bring to a boil, season with salt and sugar, then stir in cream.

5. 5.

   Take the meat out of the broth and cut into finger‑thick slices against the grain. Strain the broth through a sieve and keep it. Arrange meat on a plate, drizzle with some meat broth, spoon horseradish sauce over it and place soup vegetables on top.